Broccoli Puree

Broccoli Puree

There are too many variegated vegetables in our lovely world to count, but if there is one vegetable that epitomizes the vegetable, it would be broccoli. Yes, that miniature tree.

When I was a child, my mother would often make a creamy cheddar and broccoli dish that I would devour hungrily as if it was macaroni and cheese. The comforting aroma of cheese combined with the soft, structure of steamed broccoli imprinted cherished memories in me. Next to cartoons and videos, foods like cheddar broccoli are what composed my childhood.

As a health nut, I no longer indulge in the luxurious goodness of oozing, liquid cheese, but instead, I have a recipe that is similar in taste, though not texture, to cheddar broccoli. I have made a broccoli puree that combines the cheesiness of cheddar broccoli with the thicker consistency of mashed potatoes. Broccoli puree is more fibrous and not as smooth as either mashed potatoes or cheddar broccoli, but the dish is healthier.

Broccoli itself shines in the nutritional department. With over 100% daily value of vitamin C and K and a host of other vitamins ranging from folate to even calcium, broccoli casts a wide array of nutritional goodness. Like most vegetables, it is best to steam broccoli so that the nutrients do not wash away in boiling water. Roasting would preserve the vitamins too.
Sous vide steak

I initially served my broccoli puree with slices of sous-vide steak and charred oatmeal. I also later tried the broccoli puree as a tortilla chip dip, but I think the puree needs a bit more creaminess and spice to act as a dip.

Broccoli Puree
Ingredients Directions
453g broccoli florets (1 lb) 1. Microwave or steam the broccoli until soft.
60 ml heavy cream (1/4 cup) 2. Put all ingredients into blender and blend until desired consistency is reached.
6.5g salt (1 tablespoon)  
28g provolone cheese (1 oz)  

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

20. February 2011 von Earl
Categories: Health, Recipes | Tags: , | 8 comments

  • David Lokshin

    Does the cream/provolone add lots of fat that would make the dish somewhat… (*gasp*) unhealthy?

    • http://toastable.com earl lee

      Haha, good question. Not a significant amount though. The batch I made totaled up to about 400 calories, and there’s about six servings in there—each serving being about the size of a fist.

  • Handson Wu

    love the color
    hate the texture

    • http://toastable.com earl lee

      The color is great; I agree! Texture was okay too though. It depends on what you pair the broccoli puree with.

  • http://fud-gud.tumblr.com Minsu Son

    When you make the puree, if you want to go even healthier, dont add cream. If you put the broccoli immediately into the blender with some the stock that you used to steam the broccoli. The more stock you add the thinner the consistency and texture. Then, once its the consistency you want you can add the cheese for flavor and give it another quick blitz to fully incorporate the cheese.

    • http://toastable.com earl lee

      Great idea. Thanks for the tip!

  • terri

    Hi Earl,

    The broccoli puree is fabulous! I was wondering what is on top of the steak in the picture, and if you would share the recipe for that also. I was also wondering are you attending a cooking school in Paris for 5 weeks? If so which one, and how do you like it?

    • http://toastable.com earl lee

      Hi Terri,

      Thanks! I’m glad you like the recipe. I put some charred steel-cut oats seasoned with miso on top of the steak. I was actually in Paris studying the French language. It was part of a 10-week summer program provided by my school. Half of it was here in the states, and the other half was in Paris. I did get to try a lot of the classic French foods there, though, and experience the food culture.