Mashed Broccoli with Ricotta, Parmesan & Garlic

Mashed Broccoli with Ricotta & Parmesan

If you want your family to eat their broccoli then try feeding them this! Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They’re creamy like mashed potatoes and make a great low-carb alternative.

You can use fresh or frozen broccoli that you will need to cook real well – until it’s fork tender and on the brink of falling apart. This will make the creamiest mash. A food processor works best at pureeing everything together so it’s smooth.

This is one of those recipes I like to have up my sleeve for . . . I hate to say “tricking” people . . . changing their minds is a better way to put it. This can entice a broccoli hater to try it and chances are they will end up liking it. I’ve seen it with my very own eyes.

I love when that happens.

Mashed Broccoli

Mashed Broccoli with Ricotta, Parmesan and Garlic

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings as a side

Mashed Broccoli with Ricotta, Parmesan and Garlic

Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They're creamy like mashed potatoes and make a great low-carb alternative.

Ingredients:

2 pounds broccoli florets, fresh or frozen
1 tablespoon olive oil
1 tablespoon butter
3 shallots or a small onion, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts or pine nuts
1 teaspoon dijon mustard
1/2 teaspoon lemon zest (just the yellow part, not the pith)
a pinch or two of red pepper flakes

Instructions:

  1. Steam the broccoli until fork tender - cook it well.
  2. While the broccoli cooks in a medium sized frying pan (preferably non-stick) heat the oil and butter together over medium-low heat, add the onion and garlic. Season with salt and pepper and cook until tender, stirring often. Turn the heat down to low and add the ricotta and Parmesan, cook just until warm.
  3. Place everything in the bowl of a food processor and pulse until creamy, scraping down the sides of the bowl if needed.
  4. Season - well - to taste - with salt and pepper - if you don't add enough it will be bland tasting.

Notes:

Inspired by The Chew

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/mashed-broccoli-ricotta-parmesan-garlic/

Comments

  1. Joanne says

    I’ve never really been super big on mashed potatoes, but ricotta-stuffed mashed brocc!! Now that is something to get excited about, in my opinion! I’m imagining so many other uses for it…like a stuffing for stuffed shells or manicotti!
    Joanne recently posted..Vanilla Cloud CakeMy Profile

  2. BeadedTail says

    I don’t know how you think of these dishes but I’m glad you do! These look so good and such a great alternative to the same ole same ole!

    Moon, hope you’re having a great weekend! Love and purrs, Angel & Isabella
    BeadedTail recently posted..Spring Fever on Sadieday!My Profile

  3. Louanne says

    I love a new way to eat one of my favorite veg – can’t wait to give your recipe a go in the kitchen. Your culinary imagination knows no bounds, Reeni!

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