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Broccoli Potato Puree

Ingredients

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 organic butter

1/4 cup fresh-squeezed lemon juice

Directions: In a large pot, cookbroccoli, potatoes, and scallions in 11/2 quarts of simmering wateruntil vegetables are very tender, about 15 minutes. Drain, reserving1/2 cup cooking liquid. Combine vegetables with reserved Cookingliquid in food processor. Pulse until mixture is almost smooth. Whirlin salt, pepper, butter, and lemon juice. Serve at once.