Broccoli and cauliflower puree
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The key to this purée is cooking the vegetables just right – they should be tender but not mushy, and retain their vibrant color. After boiling, drain thoroughly to remove excess water, then purée with a blender. Adding butter and egg gives a creamy, smooth texture. Follow our steps for the perfect purée.
Prepare the vegetables
Wash 200 g broccoli and 200 g cauliflower, cut into small florets. Remove tough stems.
Boil the vegetables
In a large pot, bring salted water to a boil. Add the florets and cook for 5–7 minutes until tender. They should be easily pierced with a knife but not falling apart.
Drain and dry
Drain the vegetables in a colander, letting the water drip off. Pat gently with paper towels to remove excess moisture.
Blend until smooth
Transfer the vegetables to a blender, add 50 g butter (room temperature) and 1 egg (55 g). Blend until smooth and creamy. Add a little hot water or milk if needed to reach desired consistency.
Serve
Transfer the purée to a bowl, season with salt and pepper to taste. Garnish with herbs or seeds and serve hot as a side dish.
CHEF'S TIP
Don't overcook the veggies
Cook broccoli and cauliflower for 5–7 minutes after boiling – they should be tender but still hold their shape to preserve nutrients and texture.
Drain well
After cooking, drain the vegetables thoroughly and let them dry in a colander – excess moisture makes the purée watery.
Use room temperature butter
Butter should be at room temperature or melted for easier mixing and a creamier texture.
Add spices for flavor
Besides salt and pepper, add a pinch of nutmeg or garlic powder to enhance the vegetable flavor.
SUBSTITUTIONS
Add your taste
- Replace broccoli with green beans If you don't have broccoli, use green beans – they give a similar texture and color.
- Use olive oil instead of butter For a lighter version, use olive oil – it adds a Mediterranean touch.
- Substitute egg with cream For extra creaminess, use 2–3 tbsp heavy cream instead of the egg.
- Add cheese for richness Sprinkle grated Parmesan or cheddar on top for extra flavor and heartiness.
HOW TO STORE
How to store broccoli and cauliflower purée
Cool the purée to room temperature, transfer to an airtight container, and refrigerate for up to 2 days. Reheat gently in a microwave or skillet with a splash of milk or cream to restore creaminess. Freezing is not recommended – the texture becomes watery and loses flavor.
GOOD TO KNOW