BROCCO-MOLE (broccoli puree/sauce)
Ingredients:
--broccoli flowerets (basically as much as you feel like cooking) (I've been known to cook 1/2 dozen broccoli at once)
--optional: onion, garlic (or onion or garlic powder, if desired) herbs of choice (if desired), stock or broth if desired.
Instructions:
1. Boil/steam broccoli florets in salted water until cooked/soft.
2. Drain
3. Mash, i.e. like you'd mash potatoes
4. Food process, stirring a few times to make sure it's creamy like mashed potatoes
5. If onion or garlic is being used, cook/brown either in Pam Sprayed skillet or like I do, in the microwave and add in stage four.
Afterwards, I like to garnish it with herbs that suit my mood. I always think that tarragon really clicks with broccoli. If I add vinegar, I do so afterwards, but truly it doesn't need any whatsoever. It's a wicked side/dip. Fabulous with potatoes! You can even toss them in. This rocks in omelettes/frittatas. It's an awesome pasta sauce.
Carrots, any type of mushrooms really co-ordinate with this staple in my fridge. It's a great mushroom stuffing/sauce, spaghetti squash sauce, etc.
Be creative. Hope that's helpful, Ruchie. It's faster/easier than mashed/whipped potatoes. It should be the consistency of mashed potatoes, incidentally.
It transforms, quickly, into a great soup with the addition of a little broth, incidentally. A good bread and maybe some carrots on the side and there's a great lunch.
Kate.
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Re: Brocomoli...I need a recipe KATE
