A tasty and quick-to-make vegetable side dish, mashed broccoli is a great alternative to potato mash.
Colorful, creamy and tasty. The mashed broccoli is an inviting side dish, which goes well with many main courses, both meat and fish. Today we will explain how to make broccoli puree in a light but still tasty and inviting version !
Preparing the recipe for mashed broccoli without potatoes
- First, you need to clean the broccoli. Start by removing the leaves and the underside. Eliminate the hard parts of the stem, trying to leave only the white and soft ones.
- Now cut the broccoli into small pieces: the smaller they are, the faster they will cook!
- After rinsing everything, boil the broccoli in plenty of salted water for about 10 minutes. Alternatively, you can also steam them.
- Once ready, drain and let them cool, then put them in a bowl and mash them.
- Also add all the other ingredients: grated cheese, extra virgin olive oil, salt, pepper and a sprinkling of nutmeg.
- Mix all the ingredients until you get a homogeneous mixture . As you may have noticed, this is a potato-free version of mashed broccoli, but if you want an extra touch of flavor, add a boiled potato!
- Now that the mixture is ready, you just have to finish cooking. Pour everything into a pan and cook over low heat , gradually adding the milk, until the mixture is thick and creamy.
- Serve with a sprinkling of pepper or nutmeg. Your puree is ready to taste!
If you liked this idea, try our classic puree recipe too!
We recommend keeping this side dish for a maximum of 1-2 days in the fridge, well covered with cling film. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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