PCOS Friendly Lemon & Olive Oil Broccoli Mash
Creamy, vibrant, and packed with ingredients that genuinely pull their weight, this broccoli mash is the kind of side dish that earns a permanent spot in your weekly rotation. Broccoli is a powerhouse vegetable for managing inflammation and supporting hormone balance, and steaming it until completely tender before mashing keeps all that goodness intact. The garlic is gently cooked in extra-virgin olive oil rather than blasted at high heat, which means you get a mellow, fragrant base without any bitterness. A hit of lemon zest and fresh lemon juice brightens the whole bowl and cuts through the richness of the oil beautifully. Ground turmeric adds a warm, golden hue along with its well-known anti-inflammatory properties — a small addition that makes a real difference. The result is silky and satisfying, whether you keep it chunky or mash it smooth, and it pairs effortlessly with grilled proteins or roasted vegetables. A final drizzle of olive oil and a scatter of fresh parsley make it look as good as it tastes.
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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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