Shellfish Free Lemon & Olive Oil Broccoli Mash
Bright, garlicky, and finished with a generous drizzle of good olive oil, this broccoli mash is the kind of side dish that quietly steals the show. Steaming the florets and stems until completely tender before mashing keeps everything vibrant and full of flavor, while garlic softened in warm olive oil adds a mellow, fragrant depth that raw garlic simply can't match. A hit of lemon zest and fresh juice lifts the whole thing, and a pinch of turmeric gives it a subtle warmth and a gorgeous golden hue. You can keep it rustic and chunky or push it toward a smoother purée — either way, it holds up beautifully next to roasted meats, grilled fish, or a simple weeknight protein. Every ingredient here is straightforward and naturally free from ocean-sourced allergens, so there's no label-reading stress or substitution gymnastics required. Scatter some fresh parsley on top and finish with that extra drizzle of olive oil, and you've got something that looks and tastes far more impressive than the effort involved.
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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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