Gelatin 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 makes people go back for seconds even when they swore they were full. Steaming the broccoli until completely tender before mashing it with garlic-infused olive oil gives you a silky, deeply savory result that feels far more indulgent than the ingredient list suggests. A pinch of turmeric adds a warm golden hue and a subtle earthiness that plays beautifully against the citrus. Every single ingredient here is naturally free from animal-derived thickeners or setting agents, so there's no need to scrutinize labels or swap anything out — it just works as written. The rough, chunky mash style keeps things rustic and satisfying, but you can push it toward a smoother purée depending on your mood or what you're serving it alongside. A final drizzle of good olive oil and a scatter of fresh parsley pulls the whole bowl together and makes it look genuinely beautiful on the table.
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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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