Wednesday, December 3, 2014

Broccoli Mash {AIP, Whole30, Paleo}

Broccoli mash is stupid-easy to make and requires very little prep. It's also easy to customize with your own favorite flavors - instead of using the cooking water to thin it out a bit, try using coconut milk. If you can tolerate ghee or grass-fed butter, both are excellent additions and flavor boosters. And any herb or spice can be added after boiling.

It's also a great way to use those pesky broccoli stems. Blended with the florets, the stem adds just the right amount of creaminess, making this side irresistible!

I don't like this mash eaten cold, but it stores well in the fridge and reheats nicely, so it's a perfect veggie to make ahead and eat throughout the week {the hubster likes to take this in his lunch}.

Just make sure to rinse the broccoli well before boiling - I usually end up scooping out a boiled caterpillar or two myself... :/

Broccoli Mash

  • 1 head of broccoli
  • 1 small onion
  • 1 large garlic clove
  • Sea salt and black pepper
  1. Fill a medium pot with water and heat over high.
  2. Meanwhile, wash and chop the entire head of broccoli (florets and stem). Roughly chop the onion and garlic.
  3. Put the veggies into the boiling water and boil for 10-15 minutes, or until the stem pieces are tender.
  4. Drain off the water, reserving 1/4 of a cup.
  5. Using a high speed blender or an immersion blender, blend the drained veggies until smooth, adding in some of the reserved water to achieve the desired texture.

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