After an initial Green-Eggs-and-Ham reaction, I found myself enjoying these so much that I snuck some from the fridge as a midnight snack.
3 leeks, sliced (white and light green parts only)
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 cup water
1 medium head broccoli, roughly chopped (about 3 to 4 cups)
1/4 cup chopped flat-leaf parsley
Heat the oil on medium in a three-quart saucepan. Add the leeks and saute until they are soft, about 5 minutes. Add the garlic and thyme and saute for an additional 30 seconds. Pour water into pan and stir in broccoli, scraping the bottom of the pan. Cover and bring to a boil, then reduce heat to medium and steam until broccoli is very soft, about 5 – 8 minutes.
Transfer broccoli mixture to a food processor or blender (or use a stick blender). Puree. Add parsley and pulse to mix in.
Serve as a side in place of mashed potatoes.