70 minutes
A smooth and flavorful purée made from broccoli, garlic, olive oil, and a hint of lemon.
Broccoli, trimmed and chopped
0 lb
tablespoons
Garlic Clove, peeled and sliced
each
Dried Chile Flakes, (optional)
pinches
to taste
cups
Lemon, juiced
each
1. Prepare the Broccoli
Cut the stems from the florets. Trim and peel the stems, then slice them thinly. Chop the florets into small pieces.
2. Cook Broccoli with Garlic
In a heavy-bottomed pot, warm the olive oil over medium heat. Once the oil is warm, add the sliced garlic, a pinch of dried chile flakes if you're using them, and a pinch of salt. Add the broccoli pieces to the pot. Cook this mixture for a few minutes until the broccoli and garlic begin to soften.
3. Simmer the Broccoli
Add the cup of water to the pot and bring it to a boil. Once boiling, lower the heat to a bare simmer and cover the pot. Let the broccoli simmer gently for about an hour, stirring occasionally.
4. Stir and Purée
After an hour, stir the mixture briskly in the pot. You should see the broccoli falling apart into a coarse purée.
5. Add Lemon Juice and Season
Finish by adding the juice of one lemon to the pot. Taste the purée and adjust the seasoning with more salt or lemon juice if needed.
The key to a flavorful purée starts with the quality of the broccoli. Look for fresh, bright green heads with firm stalks.
Purée the broccoli while warm, adding warmed cream or milk for consistency, and consider sieving for silkiness.
Blanch broccoli florets and stems in well-salted water until just tender, then shock in ice water to preserve color.
Season with salt and freshly ground black pepper, enhancing the broccoli's natural flavor.
Serve the purée warm and reheat gently if needed, adding liquid to maintain consistency.
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