Main Page
Homemade dinner
Mashed broccoli with carrots and cream

Creamy Broccoli and Carrot Purée

Tender, tasty, wholesome — a French classic. This dish might change your mind about broccoli even if you usually can't stand it. It's quick and easy to make, with a lovely creamy flavor. Perfect for kids, for anyone watching their figure, and for a holiday menu.

wella

Recipe author

Composition / ingredients

Servings:

Potatoes

Broccoli

400

Carrot

100

Onion

Heavy cream

150

Bay leaf

Salt

Fresh herbs

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 26 % 5 g

Carbohydrates 58 % 11 g

89 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

If your broccoli is fresh, break it into small florets. If it's frozen, don't thaw it — just take it out right before cooking.
Step 2:

Rinse the carrot, peel it, and slice it into rounds.
Step 3:

Peel, rinse, and chop the onion into small pieces.
Step 4:

Prep the potatoes last, since they discolor in the air. Peel and chop them as you normally would.
Step 5:

Only now set a pot of water on the stove and add all the vegetables right away. Cook over low heat until tender.
Step 6:

At the end of cooking, salt the contents of the pot, and after a minute of boiling, remove half of the cooking liquid (let the vegetables cool in the rest).
Step 7:

Drain off the cooking liquid and transfer the vegetables to a blender (or other tool for puréeing).
Step 8:

Purée them until smooth.
Step 9:

The light broccoli-carrot-cream purée is basically ready — but there's one last touch: the cream. Stir it all together, set the pot over the heat, adjust the salt, season with spices to taste, and bring just to a boil. (Or simply drizzle cream over the top when serving.) All done!

A few more tips: you can use meat broth as the base instead of water. Besides broccoli, you can use any other vegetables — eggplant, summer squash, green peas, asparagus, mushrooms, and so on. Adjust the ratios and the thickness to your taste. When reheating, use low heat so the purée doesn't scorch. It's best made fresh, in a single batch; if you end up with more than you need, thin it with boiled cream and broth.