Every so often I miss having mashed potatoes, and yes, you can make a mashed cauliflower that simulates it, but sometimes I get tired of using cauliflower as a staple swap and want something different. This low-carb healthy replacement for mashed potatoes mashes up broccoli with ricotta, Parmesan and garlic. It was just the ticket. Its creamy, cheesy base pairs well with the broccoli but has a consistency that’s reminiscent of old-school mashed potatoes.
Keto Mashed Broccoli with Ricotta, Parmesan and Garlic Recipe
Ingredients:
- 1lb broccoli florets, fresh or frozen
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoons butter, unsalted
- ¼ cup shallots or yellow onion, diced
- 3 cloves garlic, minced
- Sea salt and freshly ground black pepper (to taste)
- ⅔ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped walnut pieces or pine nuts
- ¾ teaspoon Dijon mustard
- ½ teaspoon lemon zest
- A pinch or two of crushed red pepper flakes, to taste
Directions:
Steam the broccoli until fork tender. If frozen, simply heat it up in the microwave. While the broccoli cooks, in a medium non-stick frying pan, heat the butter over medium-low heat, add the onion and garlic. Season with salt and pepper and cook until tender, stirring often.
Turn the heat down to low and add the ricotta and Parmesan, cook just until warm.
Place everything in high-speed blender (*I use a Blendtec blender) or food processor and pulse until creamy, scraping down the sides of the bowl if needed.
Season well with salt and pepper to taste. If you don't add enough it will be bland. Garnish with an extra pinch of chili flakes and sprinkle of Parmesan.
Did you give this keto mashed broccoli with ricotta, Parmesan and garlic recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
