Soft and Fluffy Vitamin K

You're thinking "What the heck is that?! That is just the oddest bowl of guacamole I've ever seen."

That, my friend, is a bowl of smooth and fluffy vitamin K goodness known as pureed broccoli. It may look strange but it's yummy - and easy to make.

It's a green base for flavor experimentation. I love my pureed broccoli with lots of garlic and hot red pepper flakes. But feel free to experiment. For instance, it's also yummy with grated parmesan cheese mixed in and melted throughout.

Its sheer fluffiness may induce texture adverse kids to eat broccoli.

It also freezes really well so I tend to make a lot of it at once to have more for later when I can’t be bothered to make a veggie side dish.

Pureed Broccoli
Serves 4

Prep Time: 15 minutes
Cooking Time: 10 minutes

1 lb broccoli
1 T olive oil
2-3 garlic cloves, finely minced
½ tsp hot red pepper flakes
¼ tsp salt (approximate and optional)

Separate the broccoli stems from the broccoli florets. Peel the broccoli stems and chop into 1" or so cubes. Cut the broccoli florets into small florets.

Heat up a large pot of salted water. When it reaches the boiling point, toss in the chopped broccoli stems and florets and simmer for approximately 7 minutes until the broccoli is tender. Drain. Puree broccoli in a food processor.

In that same large pot, heat up a tablespoon of olive oil over a medium heat. Sauté the garlic cloves and hot red pepper flakes for 30 seconds or so. Add the broccoli puree to blend and meld flavors, salt to taste, and sauté for another minute or two.

Serve immediately.

Nutritional Info (per serving): 69 calories, 8g carbohydrates, 3g fiber, 3g protein, 4g fat, 1g saturated fat, 0mg cholesterol, 188mg sodium