Broccoli-Potato Puree

Broccoli-Potato Puree Broccoli-Potato Puree

Quick look

  • prep 15 min    cook 15 min


  • 1 pound broccoli, trimmed and coarsely chopped
  • 1/2 pound russet potatoes, peeled and diced
  • 4 scallions, thinly sliced
  • 1/2 quarts water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 cup fresh-squeezed lemon juice

    What to do  30 minutes

  • 1

    In a large pot, cook broccoli, potatoes, and scallions in 11/2 quarts of simmering water until vegetables are very tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid.

  • 2

    Combine vegetables with reserved Cooking liquid in food processor. Pulse until mixture is almost smooth. Whirl in salt, pepper, butter, and lemon juice. Serve at once.

Healthy Cooking Tip

Even though russet, or Idaho, potatoes are used mostly for baking and frying, they also make excellent mashed potatoes. Because they are drier and higher in starch than other varieties of potato, they can be whipped in a food processor without turning gummy.

Nutritional Information(per serving)

  • Calories: 92
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 508mg
  • Carbs: 13g
  • Protein: 3g
  • Fiber: 3g

Fresh Idea: Substitute greens such as spinach or kale for the broccoli in this recipe.

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