Last Minute Healthy Thanksgiving Recipe Idea: Creamy Broccoli Potatoes

Submitted by Jason Peters, General Manager @ O2 Fitness Chatham

•    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. In a large pot, cook broccoli, potatoes, and scallions in 1 1/2 quarts of simmering water until vegetables are very tender, about 15 minutes.

2. Drain, reserving 1/2 cup cooking liquid.

3. Combine vegetables with reserved cooking liquid in food processor. Pulse until mixture is almost smooth.

4. Whirl in salt, pepper, butter, and lemon juice. Serve immediately.

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