75 minutes
A comforting dish of tender, slow-cooked broccoli pureed to perfection with garlic, lemon, and olive oil.
Broccoli, Separated stems and florets, stems peeled and sliced, florets chopped
0 lb
tablespoons
Garlic Clove, Sliced
each
pinches
to taste
cups
Lemon Juice, Freshly squeezed
0 from
1. Prepare and Cook Broccoli
In a heavy-bottomed pot over medium heat, add 6 tablespoons of olive oil. Once warm, add the prepared broccoli stems and florets, 6 sliced garlic cloves, a pinch of dried chile flakes, and salt to taste. Stir occasionally for a few minutes until the garlic releases its aroma.
2. Simmer
Pour 1 cup of water into the pot with the broccoli mixture, bring it to a boil, and then reduce the heat to a gentle simmer. Cover the pot tightly and let the broccoli cook for about 1 hour, until it becomes very tender and can be mashed into a coarse puree.
3. Mash and Season
Once the broccoli is tender, mash it with a spoon or potato masher to the desired consistency. Stir in the juice of 1 lemon to brighten the flavors and adjust the seasoning with additional salt, lemon juice, or a drizzle of olive oil if needed.
Start with fresh, vibrant green broccoli. Avoid any with yellowing florets or woody stems. Fresh broccoli will give you the best flavor and texture.
Cook the broccoli gently in a mixture of olive oil, water, and optionally, white wine. This slow cooking method brings out the broccoli’s natural sweetness.
Use an immersion blender or high-powered blender while the broccoli is warm for a smooth puree.
Use aromatics like garlic and shallots, lightly sautéed before adding broccoli. A pinch of red pepper flakes can add a subtle heat.
A squeeze of lemon juice or sprinkle of lemon zest before serving can brighten the puree, while a drizzle of extra virgin olive oil adds richness.
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