A Squirrel in the Kitchen

Reverse Hashimoto's autoimmune disease

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AIP / Steamed Broccoli Mash (PALEO – GAPS – SCD – LOW HISTAMINE)

AIP / Steamed Broccoli Mash - A Squirrel in the Kitchen

This steamed broccoli mash recipe is the best trick I know to make use of those broccoli stems that are usually left untouched on the side of the plate!  Broccoli florets are much yummier to eat than the hard stems, but I hate to throw them away.  I solved this problem when I started making this broccoli mash.  It is unctuous, smooth, flavorful, and everyone loves it at home.

Steamed broccoli mash is also an excellent, healthy alternative for mashed potatoes and an easy way to add more vegetables to your diet.

If you have little ones with a picky appetite, you can even form little fun shapes on their plates with cookie cutters!  When I was little, I remember how I liked to build forts out of mashed potatoes.  I would eat it slowly with my fork, and rearrange my construction between each bite!

STEAMED BROCCOLI MASH
PALEO – AIP  – GAPS – SCD – LOW HISTAMINE
KID-FRIENDLY
BUDGET-FRIENDLY

A word about steaming.  If you are not familiar with steaming vegetables, check out this short tutorial on how to steam broccoli.  I use the classic method with a steamer basket.  I like steaming vegetables because, unless you eat your vegetables raw, this is the best way to preserve the nutritional value of the food.

AIP / Steamed Broccoli Mash - A Squirrel in the KitchenSubstitutions? If you don’t have broccoli available, you can use cauliflower instead.  Cauliflower mash is equally delicious and nourishing!

If you can’t use coconut milk, I would suggest that you use bone broth instead.  The end result won’t be as creamy, but it will give you the moisture you need to obtain a smooth mash.

AIP / Paleo Kids-Friendly Cauliflower Mash
 
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This recipe is 100% autoimmune protocol compliant.
Author:
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
Ingredients
Instructions
  1. On the stove top, over boiling water, steam frozen broccoli until tender. Approximately 15 minutes (5 minutes if you are using fresh broccoli).
  2. Drain the water and pour broccoli in your high speed blender.
  3. Add coconut milk and salt.
  4. Mix on high, pushing down on the broccoli with the plunger, for 10-15 seconds.
  5. Taste and adjust the salt.
  6. Bon appétit!

AIP / Steamed Broccoli Mash - A Squirrel in the KitchenThis steamed broccoli mash recipe has been shared on the following blog carnivals: Fat Tuesday – Real Food Wednesday – Paleo AIP Recipe Roundtable – Allergy Free Wednesday – Natural Family Friday – Awesome Life Friday

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Reader Interactions

Comments

  1. WOW. This is such an amazing idea to use up the ENTIRE broccoli, stem & all! I’m so much like you I hate to toss out the stems. I think I’ll try this out on the weekend. PS: You’re invited to come link up on Feb 4th at the kick off of the Ladies Collective Link-Up! Myself & the ladies hope to see you there <3

    Stephanie @ Mommyzoid

    Reply

  2. i love the idea of using all the parts of foods. less waste. can’t wait to make this. i bet this mash would be a nice bed for my bacon wrapped sea scallops.

    Reply

    • Hello Tamie 🙂
      I would try bone broth instead of coconut milk. It won’t give you such a “creamy” effect but you will get a smooth mash all the same.

      Reply

    • Hello Jamie 🙂
      5 minutes is for fresh broccoli. 15 minutes for frozen. In any case, the best “test” is that the broccoli should be tender when you pierce it with a knife. I hope this helps!

      Reply

  6. We do cauliflower mash often – I’ve never thought to do it with broccoli, but it sounds and looks delicious! Thanks so much for linking up to Awesome Life Friday – I hope we’ll see you again this week!

    Reply

  7. Sophie, I made this broccoli last night and it’s outstanding! Thank you for sharing this recipe. I look forward to trying it with cauliflower too.

    Reply

  9. You can also use Brussels sprouts in the same way. Usually I just wiz them with some of the water I cooked them in. They seem to taste less bitter this way. Also you can add a few mixed herbs or a clove or two of garlic for a change.

    Reply

  10. I steam multiple entire heads of broccoli (in sections of course) and afterwards placing the sections in a blender. When it cools I create packets of thin (sandwich bags) servings, lay them flat in the freezer and then add one defrosted packet per potato into the mashing bowl whenever. Add butter herbs and spices to suit your tastes and mash altogether and serve as a side.

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