Turkey 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 that silky, mashable texture without any added dairy or heavy ingredients weighing things down. Garlic-infused olive oil gets poured right over the hot broccoli, so every bite is rich and fragrant in the best possible way. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole bowl look as good as it tastes. Whether you go for a chunky, rustic mash or a smoother purée, the result is deeply satisfying and completely plant-based. It works beautifully as a weeknight side, a holiday table addition, or even spread onto toast — no poultry, no fuss, just clean and vibrant flavors from start to finish.
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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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