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.