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Broccoli Mash |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Broccoli Mash recipe on the web!!Serves 10 to 12 This recipe was inspired by Alice Waters' wonderful long-cooked broccoli. I made it so often for a while that my husband very pleasantly asked me if we could vary the menu a little. This is also great cold, spread on a piece of toasted baguette that's been drizzled with a little olive oil. _ pounds broccoli Clove from 2 bulbs garlic, thinly sliced _ 1/2 to 5 cups water _ cup olive oil _ anchovies fillets, coarsely chopped Sea salt and freshly ground pepper to taste _ lemons, juiced _ cup freshly grated Parmesan cheese Peel the broccoli stems. Slice the broccoli stems and florets crosswise into 1/4- to 1/8-inch slices. In a stockpot, combine the broccoli, garlic, 4 1/2 cups of the water, the olive oil, the anchovy fillets, salt, and pepper. Bring to a boil and reduce heat to a simmer. Cook, uncovered, for 40 minutes. Check to make sure there is still liquid, and if the liquid is low, add the remaining 1/2 cup water. Cook 15 minutes longer, or until soft. Mash the broccoli in the pan, leaving a few lumps here and there. Add the lemon juice and stir. Place the mash on a warmed platter and sprinkle with the Parmesan cheese. Serve warm. From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Arugula, Blood Orange, And Fennel Salad With Walnut Oil Roasted Leg of Lamb With Mint Pesto Broccoli Mash Roasted Mixed New Potatoes Rice Pudding With Brandied Cherries Bruschetta With Chopped Tomatoes, Parsley, And Basil Chicken à la Mama Chopped Escarole Salad With Grapefruit And Avocado Dark Chocolate Brownies With Coffee Ice Cream Bagna Cauda With Fennel, Endives, and Cauliflower Baked Three-Cheese Pasta With Pancetta Frisée Salad With Mushrooms, Tomatoes, And Red Onion Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream |
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