Walnut 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 the vegetable. Steaming the florets and stems until completely tender before mashing means you get a silky, cohesive texture — whether you prefer it chunky or closer to a smooth purée. The garlic is gently cooked in olive oil until fragrant and sweet, then poured straight over the broccoli so every bite is infused with that savory depth. A pinch of turmeric adds a warm, golden hue and a subtle earthiness that plays beautifully against the bright lemon zest and juice. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish. A final drizzle of good olive oil and a scatter of fresh parsley pull it all together into 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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