Broccoli Mash: The Best Broccoli Mash Recipe from Cook'n

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	Broccoli Mash

Serves: 10

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.

   6 pounds broccoli
   Clove from 2 bulbs garlic, thinly sliced
   4 1/2 to 5 cups water
   1 cup olive oil
   6 anchovies fillets, coarsely chopped
   Sea salt and freshly ground pepper to taste
   2 lemons, juiced
   1 cup freshly grated Parmesan cheese

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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.

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