Broccoli Pur E

Gorgeously (or shockingly?) green, this broccoli purée is a welcome change from the usual steamed or roasted broccoli. It’s also a great low-carb alternative to mashed potatoes.

Gorgeously (or shockingly?) green, this purée is a welcome change from the usual steamed or roasted broccoli — and it’s also a great low-carb alternative to mashed potatoes. Similar to my cauliflower purée, it’s made by first steaming the broccoli florets in a flavor-infused liquid, rather than boiling them. This not only helps retain nutrients that would otherwise go down the drain, but it also ensures that the veggies don’t get waterlogged, leaving you with a nicely textured purée. I like to add butter and sour cream to lend richness and a hint of mashed potato flavor, but feel free to adjust the quantities up or down as your indulgence meter allows. Pair this purée with simple grilled salmon, roast chicken, or a juicy steak. And be very happy if you have leftovers — you can thin the purée with chicken or vegetable broth to make a delicious and healthy creamy broccoli soup.

What you’ll need To Make Broccoli Purée

How To Make Broccoli Purée

Melt half of the butter in a large pot over medium heat, and add the onions.

Cook, stirring frequently, until soft, 3 to 4 minutes.

Add the water, salt, pepper and broccoli and bring the liquid to a boil.

Cover the pot tightly and reduce the heat to low. Cook until the broccoli is tender, about 15 minutes.

Transfer all of the contents of the pot to a food processor fitted with the steel blade. Add the remaining butter and the thyme.

Process until broken down but not completely smooth. Add the sour cream.

Process again until smooth. Taste and adjust the salt, if necessary (I usually add up to 3/4 teaspoon more salt). Note: if your food processor is small, you may need to work in batches.

Transfer to a serving bowl, and top with a pad of butter and chives.