Broccoli and Brown Butter Mash (Keto)

OK, this is probably not my greatest picture, but the flavour of this broccoli mash makes up for what you see as a bowl of bright green mush! I simply mashed up cooked broccoli and folded through glorious ‘browned’ butter before seasoning and serving. Browned butter (called Beurre Noisette in French culinary terms) is basically butter (grass-fed only for us, obvs) that has been melted down and kept on the heat until the milk solids separate and start to gently brown, flavouring the butter. The butter is then strained through cheesecloth or food-grade muslin, discarding the milk solids. You are left with a deeply-flavoured, beautifully nutty melted (and very versatile) butter that will blow your mind! If you choose to always have a batch of little set browned butter cubes on hand, I have a Beurre Noisette recipe on the site which is portioned after setting and can be used in numerous ways. FUN FACT: Julia Childs once said “… if you don’t like broccoli, add more butter.” <- Love that!

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 3.5g
(6.6%); Fat 18g (84.3%); Protein 4.4g (9.1%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Broccoli and Brown Butter Mash (Keto)
A delicious broccoli mash enhanced with the mind-blowing flavour of browned butter folded through. An excellent side dish on the ketogenic diet, at only 3.5g carbs per serving.
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Side dishes
Cuisine General
Prep Time 5 minutes
Cook Time 20 minutes
Servings
as a side dish
Ingredients
  • 400 g broccoli
  • 90 g unsalted grass-fed butter
  • salt
Course Side dishes
Cuisine General
Prep Time 5 minutes
Cook Time 20 minutes
Servings
as a side dish
Ingredients
  • 400 g broccoli
  • 90 g unsalted grass-fed butter
  • salt
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Trim the broccoli into smaller, even-sized pieces until you yield the amount specified above. (Do not discard the stalk, just trim it well and cut into very small pieces as they take a little longer to cook.)
  2. Bring a large pan of salted water to the boil. Cook the broccoli until completely softened and falling apart, this can take up to 15 minutes.
  3. Drain well in a colander until all the moisture completely steams off.
  4. Return the broccoli to the (dry) pan or any suitable bowl and mash very well using a potato masher.
  5. In the meantime, make the browned butter by melting the butter in a small pan over moderate heat. It will start to foam and smell gloriously nutty.
  6. Swirl the pan and once you notice the butter is browning and you notice dark specks (burning milk solids) at the bottom, remove the pan from the heat.
  7. Strain the butter in a strainer or colander lined with muslin (or cheesecloth). Discard the burnt milk solids and foamy bits caught in the muslin.
  8. Add the lovely browned butter to the broccoli and mix well to combine. Season with salt and serve immediately on the side of your favourite meat or chicken.
  9. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving
6.6%              Carbs
9.1%              Protein
84.3%            Fat

Nutritional Information per serving
Calories                         190Kcal / 795kJ
Fat                                  18g
of which saturates       10g
Carbohydrates             3.5g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.9g
Fibre                               4g
Protein                           4.4g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk


 

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

 

See all the Side Dishes on Mud and Love:

Broccoli and Brown Butter Mash (Keto)
Soft Keto Dinner Rolls
Cajun Cauliflower Bake (Keto)
Broccoli and Bacon Cheese Bakes (Keto)
Keto Cauliflower Cheese
Tear-and-share Garlic Bread (Keto)
Load More

 

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Broccoli and Brown Butter Mash (Keto)
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