Creamy and delicious, mashed vegetables like broccoli offer a much more nutritious alternative to mashed potatoes. Follow these simple instructions to use your immersion blender to make mashed broccoli with leeks. Once you've mastered the technique, you can use nearly any type of vegetable or vegetable combination. Other ideas might include parsnips, carrots or cauliflower.
First, assemble your ingredients:
- 1 1/2 pound broccoli, including stems
- 1 large leek
- 2 cloves garlic, smashed
- 1 1/2 cups vegetable or chicken broth
- 1/4 cup plain yogurt or light sour cream
- salt and pepper
Cut a thin slice off the stem end of the broccoli and discard, then chop the broccoli into 1-inch chunks. The chunks should all be relatively the same size, so they cook evenly. Cut the root and stem ends off the leek, so that only the white part remains, then cut it in half lengthwise and run it under cold water, fanning the layers open so that the water can rinse any dirt trapped inside. Cut the leek into thick slices, about 1 inch thick.
