Well Fed Network

B is for Broccoli

Posted by Editor
June 6, 2007

I had every intention of choosing a more unique vegetable for our B veggie. At the grocery store, though, the broccoli was luscious and green and my dear son exclaimed “Broccoli! Yum!” to which I simply rolled my eyes, because the reality is that he doesn’t care so much for broccoli. The broccoli was received with delight by my daughter who promptly requested some florets and dip in her lunch the next day. As with the asparagus, broccoli is cherished in its raw form, but cook it up in any way and it becomes toxic on my children’s plates. Previous attempts to bury the broccoli in marinara or cheese have been unsuccessful, but I was determined nonetheless.

Enter the pureed vegetable. Normally I eschew purees; my children are not babies, and to me a veggie puree is best utilized as baby food. But I was willing to give it a shot – plus I found a tempting recipe combining broccoli with potatoes and garlic. Since my daughter loves mashed potatoes, I thought this had a chance. I cooked and mashed and in no time at all I had a pan full of green mashed potatoes. It received funny glances from the whole family, but everyone bravely dug in – including my son, the professed potato-hater in the family. He ate a few bites, which is a few more than the normal none. My daughter cleaned her plate, and the adults at the table were pleased with the combination of broccoli and potatoes and declared it an instant repeat. Pureed broccoli is a success! Now I’m trying to figure out where else I could sneak in some broccoli puree.

(Recipe after the jump)

Broccoli Puree with Parmesan

From Quick Fix Meals by Robin Miller

1 large Idaho potato, peeled and cut into 2-inch chunks (I used red skinned new potatoes, skin on)

2 to 3 cloves garlic, peeled, to taste

4 cups broccoli florets

¼ cup low-fat milk, or more as needed

¼ cup grated Parmesan cheese, preferably fresh grated

Salt and freshly ground black pepper to tastePlace the potatoes and garlic cloves in a medium saucepan and pour in enough water to cover by 2 inches. Bring to a boil for 6 minutes. Add the broccoli and boil until the potato is fork-tender, about another 2 minutes. Drain and return the vegetables and garlic to the pan.

Add the milk and Parmesan and mash with a potato masher until smooth (or lumpy, however you like it!), adding more milk if necessary to create a smooth consistency. Season to taste with salt and pepper

Serves 4