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Broccoli-Garlic Sauce

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: about 2 cups 1x


  • 2 cups chopped broccoli florets
  • 1 medium Yukon Gold potato, peeled and chopped (about 1 1/2 cups)
  • 2 medium cloves garlic, halved


  1. Place the broccoli, potatoes, and garlic into a medium saucepan with just enough water to cover. Bring to a boil over medium-high heat.
  2. Reduce the heat to medium, and cook for 10 to 15 minutes, or until the potatoes are very tender when pierced with a knife.
  3. Use as slotted spoon to transfer the cooked vegetables and 1/2 cup of the cooking water to a food processor then pulse 4 to 5 times, adding more cooking water as needed. The sauce should have a somewhat coarse texture, with tiny bits of broccoli still visible (overblending can dull the flavors).


For a richer sauce, add 1 tablespoon of tahini (ground sesame seed paste) or almond butter to the food processor in step 3.


  • Serving Size: 1/4 recipe (1/2 cup)
  • Calories: 61
  • Sugar: 1.3g
  • Sodium: 18mg
  • Fat: 0.2g
  • Saturated Fat: 0
  • Carbohydrates: 13.4g
  • Fiber: 2.4g
  • Protein: 2.5g
  • Cholesterol: 0