Celery Free Lemon & Olive Oil Broccoli Mash
Bright, garlicky, and finished with a hit of lemon, this broccoli mash is the kind of side dish that quietly steals the show at the dinner table. Steaming the florets and stems together until completely tender is the key move here — it gives you a silky, mashable base without any extra equipment or fuss. Garlic-infused olive oil gets poured right over the hot broccoli before mashing, so every bite is rich and fragrant in the best possible way. A pinch of turmeric adds a warm golden hue and a subtle earthiness that makes the whole bowl look as good as it tastes. The lemon zest and juice keep things lively and fresh, cutting through the richness of the oil in a way that feels almost restaurant-worthy. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just clean, simple cooking. Scatter some fresh parsley on top and an extra drizzle of olive oil, and you've got a dish that's genuinely hard to stop eating.
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Learn more →Ingredients
4 servings
- 2 lbs broccoli (about 2 medium heads), cut into florets, stems peeled and roughly chopped
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the broccoli florets and chopped stems, cover, and steam until completely tender and a fork slides through the thickest stem piece with no resistance, 10–12 minutes. Drain thoroughly in a colander and let sit for 1 minute to allow excess steam to escape.
- 2
While the broccoli steams, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 2 minutes. Remove from heat immediately.
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