Instructions: Heat olive oil in a large pot over medium heat. Add shallots; cook, stirring frequently, about 12 minutes, until golden and crisp. Reduce heat halfway through cooking time. Transfer to paper towels to absorb excess oil. Set aside.

In the same pot over high heat, bring 4 cups of lightly salted water to a boil. Add broccoli and cook 7 minutes, until tender. Drain broccoli. In the same large pot over high heat, add butter and garlic. Cook, stirring constantly, about 3 minutes, until butter is just browned and fragrant. Remove from heat.

Place broccoli and browned butter in food processor fitted with a steel blade. With the processor running, puree broccoli, slowly adding cream. Process until very smooth.

Transfer to a serving bowl; stir in salt and pepper. Sprinkle with shallots.

This recipe yields 6 servings.

Description: "This sophisticated yet simple dish can be made two days ahead and reheated, making it perfect for Thanksgiving or any other multi-course holiday meal."

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