This is a quick and easy mash, that goes particularly well with red meats, although we’ve also eaten and enjoyed it with poultry, and even fish.
Once, when we had half a serving left in the fridge to use up, we press-ganged it into use as a guacamole replacement when we couldn’t be bothered making up a batch of the real thing, and it worked surprisingly well, it has to be said.
Here I use frozen florets, something that we always have in, but you could of course use fresh, adjusting the cooking time accordingly.
Whichever type you use, remember to save the cooking water for later use as a base in stocks and soups.
- 800g frozen broccoli florets
- 3 tbsp unsweetened almond milk
- salt and freshly ground black pepper
- Place the frozen broccoli florets in a large saucepan, with just enough cold water to cover them. Bring up to a boil, and then cook on a high simmer for 6 minutes. Remove the pan from the heat, and drain the broccoli. While the broccoli draining, rinse and dry the pan. Return the broccoli to the pan. Season with salt and pepper to taste, and add the almond milk.
- Using a hand held blender, blitz the broccoli down into a smooth, even purée. Serve.