Prep and cook time: 30 minutes Serves 4
1 pound broccoli, trimmed and coarsely chopped
½ pound russet potatoes, peeled and diced
4 scallions, thinly sliced
1½ quarts water
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons organic butter or ghee (clarified butter)
¼ cup lemon juice
In a large pot, cook broccoli, potatoes, and scallions in 1½ quarts of simmering water until vegetables are very tender, about 15 minutes. Reserve ½ cup cooking liquid and then drain. Combine vegetables with reserved cooking liquid in food processor. Pulse until mixture is almost smooth. Add salt, pepper, butter, and lemon juice; blend. Serve at once.
This recipe is delicious! I can’t believe how creamy the purée is. I’m eating like a soup and loving every bite.
Hi Ravi,
We are on the west coast as well, in California. Good luck with your planting.
Can I ask what zone you are in? I moved to Arkansas from Washington state several years ago and needsels to say it is a lot different. In Washington we planted the entire garden in June, and harvested in September and October mostly. Still tring to figure out when to grow potatos and lettuce cooler crops.