Mushroom 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 you rethink everything you thought you knew about vegetables. Steaming the florets and stems together until completely tender is the key move here — it gives you a silky, mashable base that soaks up the garlic-infused olive oil beautifully. A pinch of turmeric adds a warm, golden hue and a subtle earthiness that plays perfectly against the citrus. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every ingredient is straightforward, plant-based, and easy to verify at the store with no hidden surprises. The lemon zest and fresh juice keep things lively and bright, so this never tastes like a compromise. Mash it chunky for texture or go smooth for something more elegant — either way, a final drizzle of good olive oil and a scatter of fresh parsley takes it right over the top.
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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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