Fitness / April 5, 2024

Mashed Broccoli

Who says only potatoes can be mashed?? Learn how to go green with Mashed Broccoli and feast on a creamy veggie side dish.

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I was recently working on a recipe for Broccoli Stir-Fry and I was listing the ways one can cook broccoli. I had the usual suspects: roasting, steaming, frying. But there was one method I overlooked: mashing. We’re going to rectify that by giving this method its own recipe.

Let’s first address the elephant in the kitchen: Mashed broccoli isn’t actually mashed. I know right? Mind officially blown. I don’t know what to believe anymore. The truth is, you’re gonna need a blender for this recipe. That’s because we, well… blend the broccoli. Then we puree it. The result is a creamy delight I could eat an entire bowl of with a spoon. In fact, I have. What started out as a side dish for four turned into a lunch for one. But I digress. And eventually, I would digest.

So get ready to take your blender blades for a spin. You’re about to put the ROCK in BROCCOLI (read that last line aloud; it sounds better than it reads).

Is Mashed Broccoli Healthy?

Ever hear about broccoli being a superfood? That’s because it contains fiber, vitamins, minerals, and antioxidants. We also use olive oil, which contains healthy fats, and garlic, which contains antioxidant properties of its own. You may want to inspect the ingredients of the broth, though. Some broths are high in sodium. They may also use animal products, which would remove this recipe from the vegan-friendly list. It is, though, vegetarian and gluten-free. And while it is low-carb, it is not strictly keto because of the garlic and broth. It’s at your discretion whether you consider it suitable.

Any Tips For When I Go Broccoli Shopping?

Of course. Cooking starts long before you even enter the kitchen! First, take a look at the broccoli and any leaves it still may have. If they’re vibrant green with no yellow or brown spots, that’s a good sign. Now take a close look at the florets. If they are wilted or soft, you may want to go in search of other pieces. They should be firm and tightly packed. Same goes for the stems, as they, too, should be firm. And don’t worry if they sport a bit of brown at the bottom; that’s normal. Last, sneak a sniff. Good broccoli has a mild and sweet scent; if yours give off a bit of a rancid smell, they’re probably past their prime.

INGREDIENTS

8 cups chopped raw broccoli crowns (bite-sized pieces)
1/4 cup olive oil
4 cloves garlic, chopped
1/4 cup vegetable broth
1/2 tsp salt
1/4 tsp dry thyme
1/4 tsp white pepper

INSTRUCTIONS

Steam

Boil water in a saucepan with a steamer basket and steam the broccoli until tender.

Sauté

Cook garlic in olive oil until golden, then add vegetable broth to mix.

Puree

Blend half the broccoli with the garlic mixture and seasonings until smooth.

Combine

Pulse the remaining broccoli to desired texture and mix with the puree.

Serve

Serve the mashed broccoli hot.

Devour!

FAQs & Tips

How do I store the mashed broccoli?

Let the dish cool completely then store it in an airtight container in the fridge for up to three days. You can reheat it on the stove or in the microwave. It reheats well so don’t hesitate to make it a day or so before your planned dinner. I don’t recommend freezing the broccoli, as the texture will suffer when being thawed out. I mean, you want it mashed, not mushed.

Do I have to steam the broccoli? Can I use a different method?

If you don’t want to steam the broccoli, you can choose to roast it or boil it. For the latter, add the florets to boiling water for 3–5 minutes. Drain before you blend though, or you may compromise the texture. If you want to roast, that’s fine too. The overall process will take longer but it will result in a lovely, slightly burnt flavor that you’ll be able to detect even after the broccoli has been mashed. Take your florets and toss with oil, salt, and pepper, then lay them out on a baking sheet and put in the oven at 400°F for about 15-20 minutes. Let them cool sightly before adding them to the blender.

What should I do if I don’t have a food processor?

I would suggest using a blender. You may have to do it in smaller batches, though, as most food processors have a bigger bowl than blenders. Also, occasionally scrape down the sides of your blender so that your broccoli all gets sufficiently blended. If you don’t have either of these handy contraptions, then you will need to get, um… handy. As in, you will need to use a manual masher and keep going until it is sufficiently mashed. You may want to boil/steam the broccoli a bit longer than usual so that it’s totally soft. You may also need to add some broth to help you along (as in, pour the broth on the broccoli, don’t drink the broth).

Serving Suggestions

There are more than a few ingredients you can add to the broccoli if you’re feeling adventurous. Grated Parmesan or shredded cheddar typically gets matched with broccoli. If you like the idea of a creamy side dish but don’t want cheese, add plain Greek yogurt, cream cheese or heavy cream. As for herbs and spices, chopped parsley, basil, chives, paprika, cumin, or red pepper flakes will give it a little something. Just add them in small doses; even a little more than you anticipated can ruin a dish. If keeping it vegetarian isn’t a concern, mix in crumbled cooked bacon or crispy pancetta. Just be warned: adding bacon COULD tempt you into eating this all by yourself.

Garlic Mashed Broccoli

Who says only potatoes can be mashed?? Learn how to go green with Mashed Broccoli and feast on a creamy veggie side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 8

Total Time 20

Servings servings

Calories 123kcal

Author FoodFaithFitness

Ingredients

8 cups chopped raw broccoli crowns bite-sized pieces
1/4 cup olive oil
4 cloves garlic chopped
1/4 cup vegetable broth
1/2 tsp salt
1/4 tsp dry thyme
1/4 tsp white pepper

Instructions

Bring 1 to 2 inches of water to a boil in a large saucepan with a steamer basket. Steam the broccoli until very tender and bright green, about 5 to 6 minutes. Then remove the steamer basket and discard the water.
In a small skillet, combine olive oil and garlic. Cook over medium-high heat, stirring frequently, until the garlic is golden brown, approximately 2 to 3 minutes. Remove from heat and carefully pour in the vegetable broth to stop the garlic from cooking further.
Transfer half of the steamed broccoli to a food processor. Add the sautéed garlic mixture, salt, thyme, and white pepper. Puree until smooth and transfer back to the saucepan.
Pulse the remaining broccoli in the food processor to your preferred texture. Combine it with the pureed broccoli in the saucepan, stirring well. Serve the Garlic Mashed Broccoli hot and enjoy.
DEVOUR!