Hazelnut 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 until completely tender before mashing means you get a silky, cohesive texture without any stringy bits getting in the way. Garlic gently cooked in good olive oil is the flavor backbone here — it turns sweet and fragrant without any bitterness, and it coats every bit of the mash beautifully. A touch of turmeric adds warmth and a gorgeous golden hue, while the lemon zest and juice keep everything tasting fresh and lively. The whole thing comes together with pantry staples and zero specialty ingredients, so there's no need to scan labels or worry about nut-based oils sneaking into your meal. A final drizzle of extra-virgin olive oil and a scatter of fresh parsley make it look as good as it tastes. Serve it alongside roasted chicken, grilled fish, or honestly just eat it with crusty bread — it holds its own either way.
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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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