A friend of mine turned me on to making broccoli puree. I’ve added a few of my own twists to the recipe, and you may come up with more. Everyone who tries this loves it, making it a healthy and delicious alternative.

-Diane Strauss

4 heads cleaned broccoli, florets (crowns) only, stalk removed
1/2 stick butter (for dairy-free version, use 1/2 c olive oil total)
1/4 cup extra virgin olive oil
1 cup chopped onion, sautéed
3 cloves garlic peeled, chopped and sautéed with onion
Kosher, sea salt or truffle salt and freshly cracked pepper, to taste

1. Bring a large stockpot of salted water to a boil.
2. While water is heating, sauté onions with garlic in additional sauté pan until soft and translucent. Remove from heat and set aside.
3. Add broccoli crowns and cook in boiling water for 3 minutes. Remove from boiling water and drain in colander.
4. Roughly chop broccoli crowns and put in food processor.
5. Add sautéed onions and garlic, butter, olive oil, freshly ground pepper (about 1/2 tsp) and about 1 tsp truffle or sea salt.
6. Puree in food processor until completely smooth. You may have to stop processor and use spatula to scrape down sides until all incorporated. This could take up to 5 minutes.
7. Taste and adjust for seasoning.
8. Remove puree from processor and serve immediately while still warm or put in ovenproof baking dish and re-heat in 400°F. oven until hot. You may want to top with freshly grated parmesan cheese prior to heating in oven.
9. This dish can be made a day ahead of time and heated in pre-heated 400°F. oven for about 30 minutes prior to serving.
10. Serve broccoli puree instead of a starch with your favorite entrée or as side vegetable.

Variations

• Mix in grated cheese of your choice. I suggest cheddar, gruyere or parmesan. Heat in oven before serving.
• If you don’t have access to truffle salt you may add a bit of truffle oil when adding butter or olive oil.
• Add a bit of fresh squeezed lemon juice while pureeing in food processor.