Gorgeously (or shockingly?) green, this broccoli purée is a welcome change from the usual steamed or roasted broccoli. It’s also a great low-carb alternative to mashed potatoes.
Servings: 6 to 8
4 tablespoonsunsalted butter, divided, plus more for serving if desired
½ cupchopped yellow onion, from 1 small onion
1 teaspoonsalt, plus more to taste
½ teaspoonfreshly ground black pepper
2 poundsbroccoli crowns, cut into florets, tough stems thinly sliced (see note)
1 tablespoon fresh thyme leaves
¼ cupsour cream
1 tablespoon finely chopped chives, for serving
In a pot large enough to hold all of the broccoli, melt half of the butter over medium heat. Add the onions and cook, stirring frequently, until soft, 3 to 4 minutes. Add the water, salt, and pepper and stir with a wooden spoon to combine. Add the broccoli and bring the liquid to a boil; cover the pot tightly and reduce the heat to low. Cook until the broccoli is tender, about 15 minutes.
Transfer all of the contents of the pot, including the liquid, to a food processor fitted with the steel blade. Add the remaining butter and the thyme and process until broken down but not completely smooth. Add the sour cream and process again until smooth. Taste and adjust the salt, if necessary (I usually add up to ¾ teaspoon more salt). Transfer to a serving bowl, and top with a pad of butter, if using, and chives. (Note: if your food processor is small, you may need to work in batches.)
Note: Be sure to slice the tough stems very thinly, otherwise they won't cook through.
Make-Ahead Instructions: The purée can be made up to 3 days ahead of time and refrigerated. Reheat in the microwave or on the stovetop.