Looking for a dish that will convince even the pickiest eaters to happily eat their veggies? Try this simple recipe for Mashed Broccoli.
Last week over lunch, my friend confided that she was having a very hard time (understatement) getting her three-year-old daughter to eat vegetables, much less anything green. Sure, she had successfully tried sneaking veggies into things like muffins and quick breads, but as soon as dinnertime rolled around, a tableside drama would inevitably ensue. All vegetables were picked off the plate and tossed on the floor amidst much kicking and screaming. Thinking back to the days when I had my own picky eater, I couldn’t help but feel her pain and desperation. As parents, the best we can do is stay calm, stay hopeful—and keep trying.
Years ago, that’s exactly what I did, until I discovered that my daughter would happily gobble up anything that was mashed. Cauliflower, carrots, peas, sweet potatoes, broccoli—you name it. And no, it wasn’t fancied up with ketchup or applesauce; it was just mashed.
Determined to help, I came up with this delicious recipe for mashed broccoli. After being steamed, the broccoli is blitzed with a little garlic sautéed in olive oil and seasoned with thyme (which adds an herbal sweetness) and a little salt and pepper. The flavors are simple enough to please a child’s palate, yet the recipe lends itself to plenty of variations to keep it interesting for adults. Personally, I love it with a swirl of cream and a grating of Parmesan.
I’m happy to report that, though apprehensive at first, my friend’s daughter not only finished her plate but even asked—well, demanded—seconds. Of course, this time, her mother was more than happy to oblige.
Dressing up your mashed broccoli
If you’re looking for ways to make this mashed broccoli just a little more interesting, there are a few tasty options worth trying. For richness, you can stir in a spoonful or two of mascarpone and serve the mash with grated Pecorino, toasted pine nuts, and a drizzle of peppery olive oil. Topping each portion with a spicy blue cheese, like a Gorgonzola Piccante or a bleu d’Auvergne, and caramelized onions would also be delicious. For a Mediterranean accent, stir in some chopped black olives or sun-dried tomatoes and finish with a dash of lemon zest.
How do I store leftovers?
Let the dish cool completely, then store it in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave. I don’t recommend freezing the broccoli, as the texture will suffer upon thawing.
Serving suggestions
This mashed broccoli goes well with hearty dishes like a slice or two of this Vegan Meatloaf, which regularly graces the table at our house, or this Southern-inspired Cracker Barrel Meatloaf. You could also serve it with a side of Smoked Pork Chops or as a simple accompaniment to Roast Chicken With Vegetable And Potatoes.
Ingredients
- 8 cups chopped, raw broccoli florets bite-sized pieces
- 1/4 cup olive oil
- 4 cloves garlic finely chopped
- 1/4 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
Instructions
- Bring 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 7 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, approximately 2 to 3 minutes. Remove from heat and carefully pour in the vegetable broth.
- Transfer half of the steamed broccoli to a food processor. Add the sautéed garlic mixture, salt, thyme, and white pepper. Purée until smooth and transfer back to the skillet.
- Pulse the remaining broccoli in the food processor to your preferred texture. Combine it with the puréed broccoli in the skillet, stirring well. Serve the mashed broccoli hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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