Broccoli-Potato Puree

• Prep: 15 min
• Cook: 15 min
• You Will Need
• 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 butter
• 1/4 cup fresh-squeezed lemon juice

1. What to Do
2. 1. In a large pot, cook broccoli, potatoes, and scallions in 11/2 quarts of simmering water until vegetables are very tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid. 2. Combine vegetables with reserved Cooking liquid in food processor. Pulse until mixture is almost smooth. Whirl in salt, pepper, butter, and lemon juice. Serve at once.
3. Nutrition Information
4. Per serving: 92 calories, 3 g protein, 13 g carbohydrates, 4gfat,2g saturated fat, 10 mg cholesterol, 3 g fiber, 508 mg sodium
5. Helpful Hint
6. Even though russet, or Idaho, potatoes are used mostly for baking and frying, they also make excellent mashed potatoes. Because they are drier and higher in starch than other varieties of potato, they can be whipped in a food processor without turning gummy.
7. Fresh Idea
8. Substitute greens such as spinach or kale for the broccoli in this recipe.

broccoli, potatoes, scallions, water, salt, black pepper, butter, freshsqueezed lemon juice

Taken from www.epicurious.com/recipes/member/views/broccoli-potato-puree-50009279 (may not work)