Broccoli and Potato Purée - Christa Orecchio Recipes

Ingredients

• 1 pound broccoli, trimmed and coarsely chopped
• ½ pound russet potatoes, peeled and diced
• 4 scallions, thinly sliced
• 1½ quarts water
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons organic butter or ghee (clarified butter)
• ¼ cup lemon juice