Prep and cook time: 30 minutes Serves 4
1 pound broccoli, trimmed and coarsely chopped
½ pound russet potatoes, peeled and diced
4 scallions, thinly sliced
1½ quarts water
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons organic butter or ghee (clarified butter)
¼ cup lemon juice
In a large pot, cook broccoli, potatoes, and scallions in 1½ quarts of simmering water until vegetables are very tender, about 15 minutes. Reserve ½ cup cooking liquid and then drain. Combine vegetables with reserved cooking liquid in food processor. Pulse until mixture is almost smooth. Add salt, pepper, butter, and lemon juice; blend. Serve at once.
