Description
Broccoli Aligot is a creamy, cheesy purée combining bright green broccoli with melted mozzarella and rich butter. This comforting side dish offers a smooth, stretchy texture that elevates simple broccoli into a luxurious accompaniment perfect for any meal.
Ingredients
Scale
Broccoli
- 4 large broccoli heads (about 3 pounds)
Dairy
- 4 tablespoons unsalted butter
- 1 cup heavy cream, plus more as needed
- 6 ounces low-moisture, whole-milk mozzarella, grated
Seasonings
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare Broccoli: Cut off the thick stems from the broccoli heads and save them for another use. Place the broccoli crown cut-side down on a cutting board. Using a sharp knife, shave off only the dark green tops of the florets, avoiding any stems to maintain creaminess. You should have about 5 to 6 cups of shaved broccoli. Reserve the naked florets separately for another use.
- Sauté Broccoli: In a medium, heavy pot, melt the butter over medium heat. Add the shaved broccoli and 1 teaspoon of kosher salt. Cook, stirring frequently, until the broccoli is bright green and softened, about 6 to 8 minutes.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a simmer. Continue cooking and stirring frequently until most of the cream is absorbed by the broccoli, approximately 3 to 5 minutes.
- Puree the Mixture: Transfer the broccoli mixture to a blender and puree on high speed until completely smooth. Add a tablespoon or two of additional cream if needed to help the mixture blend smoothly. Stop and stir with a spatula periodically to ensure even blending.
- Melt in the Cheese: Return the broccoli puree to the same pot and place it over medium heat. Add a handful of grated mozzarella cheese, stirring vigorously with a wooden spoon or stiff silicone spatula until the cheese melts and integrates. Repeat adding cheese in handfuls, stirring each addition thoroughly until the mixture becomes stretchy. Avoid letting the mixture simmer; keep it hot enough to melt cheese without overheating.
- Season and Serve: Remove the pot from heat. Season the broccoli aligot with salt and freshly cracked black pepper to taste. Serve immediately while warm, enjoying its smooth and cheesy texture.
Notes
- Use low-moisture, whole-milk mozzarella for the best melt and stretch in the aligot.
- Shaving only the dark green broccoli tops avoids tough stems, ensuring a creamy texture.
- Do not overheat after adding cheese to prevent separating or toughening the mixture.
- Reserved broccoli stems and naked florets can be used in soups or salads to reduce waste.
- Adjust the consistency by adding more cream if the puree is too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Keywords: Broccoli Aligot, creamy broccoli puree, cheesy broccoli side dish, mozzarella broccoli, vegetable side dish, French aligot recipe
