Name: Broccoli Aligot Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 4 large broccoli heads (about 3 pounds); 4 tablespoons unsalted butter; 1 cup heavy cream, plus more as needed; 6 ounces low-moisture, whole-milk mozzarella, grated; Kosher salt, to taste; Freshly cracked black pepper, to taste

Jump to Recipe

Introduction

Broccoli Aligot is a creamy, cheesy twist on a classic French potato dish, replacing potatoes with fresh broccoli for a vibrant, healthy side. This smooth and stretchy broccoli purée is perfect for adding comfort and flavor to any meal.

A smooth, creamy green puree fills a white bowl, with visible swirls and soft peaks created by a spoon. The bright green layer has a fresh, velvety texture, sprinkled lightly with coarse black pepper on top. Next to the bowl lies a shiny silver spoon, resting on a white marbled surface that adds a gentle and clean background to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large broccoli heads (about 3 pounds)
4 tablespoons unsalted butter

Kosher salt and freshly cracked black pepper
1 cup heavy cream, plus more as needed

6 ounces low-moisture, whole-milk mozzarella, grated

Instructions

Step 1: Cut the thick stems off the broccoli and reserve for another use. Place the broccoli crown cut-side down. Using a sharp knife and following the shape of the crown, shave off only the dark green tops of the florets, avoiding any stems which can affect the creaminess of the purée. You’ll need 5 to 6 cups shaved broccoli. Reserve the naked florets for another use.

Step 2: Melt the butter in a medium, heavy pot over medium heat. Add the shaved broccoli and 1 teaspoon salt. Cook, stirring frequently, until bright green and softened, 6 to 8 minutes.
Step 3: Add the cream and bring to a simmer. Cook, stirring frequently, until most of the cream is absorbed by the broccoli, 3 to 5 minutes.
Step 4: Transfer broccoli mixture to a blender and purée on high until completely smooth, adding a tablespoon or two of cream to get it moving if necessary, and periodically stopping to stir the mixture with a spatula.

Step 5: Transfer the broccoli purée back to the same pot and place over medium heat. Add a handful of cheese and stir vigorously with a wooden spoon or stiff silicone spatula until thoroughly melted. Repeat with the remaining cheese, waiting until the first addition has integrated before adding the next handful. Keep stirring vigorously until the mixture is stretchy. Do not let the mixture come to a simmer, but be sure it’s hot enough for the cheese to melt or it won’t stretch.
Step 6: Remove from heat. Season with salt and pepper and serve immediately.

Tips & Variations

Use fresh, high-quality mozzarella for the best melt and stretchiness.

Add a pinch of nutmeg or garlic powder for extra flavor.
If you prefer a thinner texture, stir in a bit more heavy cream until desired consistency is reached.
Reserve broccoli stems and naked florets to roast or use in soups for zero waste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often and adding a splash of cream if needed to restore creaminess. Avoid reheating in the microwave at high power to prevent separation.

How to Serve

A close-up of thick green soup with a smooth, creamy texture fills a white bowl. The soup is swirled attractively on top and has small black pepper flakes sprinkled evenly over the surface. The bowl sits on a white marbled texture with a shiny silver spoon resting beside it. The colors are fresh and vibrant, with the rich green of the soup contrasting against the white bowl and pale background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

While mozzarella is ideal for its melt and stretch, you can substitute with mild cheeses like fontina or Monterey Jack, but the texture may be less stretchy.

Is this dish suitable for freezing?

Broccoli Aligot can be frozen, but the texture may change slightly upon thawing. If freezing, place in a freezer-safe container for up to one month and reheat gently after thawing in the refrigerator.