 |
| Noochy Broccoli is a versatile side and a fun way to get kids [and picky adults] to eat their greens. |
however, requires you to cook the heck out of the broccoli in order to achieve a pureed texture. So consider it a guilty veggie pleasure. Despite the mush factor [which instantly makes this recipe kid-friendly], this cheesy broccoli mash is still a nutritional powerhouse, when compared, say, to the kinds of side dishes most people eat. This is also an excellent, simple-to-prepare pasta and grain topper or dip. Depending on how much olive oil you use [if any], this dish can range from no-or-low fat to mildly decadent. Either way, this side is rich and filling.- 1 large bunch of broccoli, cut into florets
- 5-6 cloves garlic, peeled
- 1 T soy sauce [Use more or less depending on salt content of your broth]
- Up to ½ cup broth
- Red pepper flakes [Optional]
- Up to 1 T olive oil [Optional]
- 4-5 T nutritional yeast
- Salt and pepper, to taste
Serves 4 as a side
Bring about ¼ cup of broth to a boil in a medium saucepan. Toss in broccoli, garlic, soy sauce, and red pepper, if using. Cover, lower heat to a simmer and steam-simmer for about 25 minutes or until completely mushy. (Check liquid level from time to time; you may need to add more broth.)
Pour everything into a food processor. Sprinkle in nutritional yeast and begin processing. Depending on your preferences, add more broth and/or olive oil until this mash reaches your desired consistency. (For a thicker mash, pulse and don’t add much liquid. For a saucier puree, process well and add enough liquid to make this puree smooth.)
Variations: Substitute cauliflower, broccoli rabe or brocco-flower for broccoli.
