Broccoli Purée
This post may contain affiliate links. Read my full disclosure policy. 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 Step-by-Step Instructions 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. 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Add the onions and cook, stirring frequently, until soft, 3 to 4 minutes. Add the water, salt, and pepper and stir with a wooden spoon to combine. Add the 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, including the liquid, to a food processor fitted with the steel blade. Add the remaining butter and the thyme and process until broken down but not completely smooth. Add the sour cream and process again until smooth. Taste and adjust the salt, if necessary (I usually add up to ¾ teaspoon more salt). Transfer to a serving bowl, and top with a pad of butter, if using, and chives. (Note: if your food processor is small, you may need to work in batches.) Note: Be sure to slice the tough stems very thinly, otherwise they won't cook through. Make-Ahead Instructions: The purée can be made up to 3 days ahead of time and refrigerated. Reheat in the microwave or on the stovetop. In a pot large enough to hold all of the broccoli, melt half of the butter over medium heat. Add the onions and cook, stirring frequently, until soft, 3 to 4 minutes. Add the water, salt, and pepper and stir with a wooden spoon to combine. Add the 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, including the liquid, to a food processor fitted with the steel blade. Add the remaining butter and the thyme and process until broken down but not completely smooth. Add the sour cream and process again until smooth. Taste and adjust the salt, if necessary (I usually add up to ¾ teaspoon more salt). Transfer to a serving bowl, and top with a pad of butter, if using, and chives. (Note: if your food processor is small, you may need to work in batches.) Note: Be sure to slice the tough stems very thinly, otherwise they won't cook through. Make-Ahead Instructions: The purée can be made up to 3 days ahead of time and refrigerated. Reheat in the microwave or on the stovetop. Nutrition Information Powered by Per serving (8 servings) Calories: 109 Fat: 8 g Saturated fat: 5 g Carbohydrates: 9 g Sugar: 3 g Fiber: 3 g Protein: 4 g Sodium: 324 mg Cholesterol: 19 mg Per serving (8 servings) Calories: 109 Fat: 8 g Saturated fat: 5 g Carbohydrates: 9 g Sugar: 3 g Fiber: 3 g Protein: 4 g Sodium: 324 mg Cholesterol: 19 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: HolidaysVegetables & SidesVegetarianAmerican Holidays Vegetables & Sides Vegetarian American