Broccoli and Potato Purée

Prep and cook time:  30 minutes     Serves 4

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

In a large pot, cook broccoli, potatoes, and scallions in 1½ quarts of simmering water until vegetables are very tender, about 15 minutes. Reserve ½ cup cooking liquid and then drain. Combine vegetables with reserved cooking liquid in food processor. Pulse until mixture is almost smooth. Add salt, pepper, butter, and lemon juice; blend. Serve at once.

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