Pecan 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 until completely tender before mashing them with garlic-infused olive oil creates a silky, deeply savory base that feels indulgent without being heavy. The turmeric adds a warm golden hue and a subtle earthiness that plays beautifully against the fresh lemon zest and juice. Every single ingredient here is naturally free from tree nut concerns — no swapping, no substitutions, just a clean and vibrant recipe as written. It's endlessly flexible too: go rustic and chunky with a fork or smooth it out into a velvety purée depending on your mood. A final drizzle of good olive oil and a scatter of fresh parsley takes it from weeknight staple to dinner-party worthy in seconds. Serve it alongside roasted chicken, grilled fish, or honestly just eat it straight from the bowl — no judgment.
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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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