3 bunches broccoli, about 4 lb.
Salt
6 to 8 cloves garlic, unpeeled or minced garlic, bottled
Water
4 tbsp. olive oil, butter
1/4 tsp. fresh ground pepper

Broccoli should be peeled carefully after removing outer leaves; peeling stems makes them more tender. Cut florets from stems and cut stems into small pieces. Cook all broccoli and garlic in large pot in 1 1/2 inch boiling salted water about 10 to 12 minutes or until tender; drain well. Put through food mill or blender. Heat oil in pot, add broccoli puree, beating well and adding seasonings to taste. Serve hot. Makes about 5 cups. If desired reserve a few cooked florets for garnish.