1 bunch broccoli, trimmed and chopped 1 cup Creme Fraiche 2/3 cup Parmesan cheese, grated 1/4 teaspoon nutmeg 1/4 teaspoon fresh ground pepper Salt to taste 1 Tablespoon butter
Preheat oven to 350 degrees F. Blanch broccoli until just tender. Drain and transfer to a food processor. Add creme fraiche and puree until smooth. Add puree to a bowl and stir in Parmesan cheese, nutmeg and salt and pepper to taste. Mix well. Transfer to an oven proof serving dish, dot with butter and bake for 25 minutes. Serve immediately.
To make Creme Fraiche: Add 2 Tablespoons buttermilk to 2 cups cream, stir, cover and let sit out for 24-48 hours until thickened and it develops a slight sour smell. Refrigerate.