Equipment
Ingredients
Broccoli Base
- 500 g broccoli florets, cut into even pieces
- 2 garlic, peeled, whole
Dairy and Emulsion
- 60 ml heavy cream, room temperature
- 30 g unsalted butter, cubed
- 250 g low-moisture mozzarella cheese, freshly grated
- kosher salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 335 kcal
- Protein
- 19 g
- Carbohydrates
- 13 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 754 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 73 mg
- Potassium
- 539 mg
- Calcium
- 511 mg
- Iron
- 1.1 mg
- Magnesium
- 45 mg
- Phosphorus
- 439 mg
- Zinc
- 2.9 mg
- Vitamin A
- 294 mcg
- Vitamin C
- 112 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 129 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.40 mg
- Niacin
- 0.9 mg
- Folate
- 97 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Bring a large pot of generously salted water to a boil. Add the broccoli florets and whole garlic cloves. Boil until the broccoli is completely tender and mashes easily with a fork, about 10 minutes.
Thoroughly drain the broccoli and garlic using a fine mesh sieve. Press down firmly on the vegetables to extract as much excess water as possible. This step is critical to prevent a watery final dish.
Transfer the drained broccoli and garlic to a food processor. Process on high speed until a completely smooth, fine puree forms. Scrape down the sides as needed.
Transfer the broccoli puree into a heavy-bottomed saucepan over low heat. Stir in the heavy cream and cubed butter. Cook gently until the butter is completely melted and the mixture reaches approximately 70 degrees Celsius (160 degrees Fahrenheit).
Working in three batches, gradually add the grated low-moisture mozzarella to the warm puree. Using a wooden spoon, vigorously fold and beat the mixture in a single direction. Continue beating until the cheese is completely incorporated and the mixture forms long, elastic ribbons when lifted.
Chef's Notes
- Low-moisture mozzarella is absolutely non-negotiable for this recipe. Fresh mozzarella contains far too much water and will instantly turn your rich puree into a broken, watery soup.
- Drying the cooked broccoli thoroughly is the most crucial technique in this dish. Unlike potatoes which contain starch to absorb liquid, broccoli will release water. Press it through a sieve or wring it out in a clean kitchen towel before pureeing.
- To achieve the signature aligot stretch, you must beat the mixture vigorously in a single direction. This physical agitation aligns the protein structures in the melted cheese, transforming it from a simple cheese sauce into an elastic, fondue-like texture.
- For maximum flavor, grate your cheese fresh from the block. Pre-shredded cheeses are coated with anti-caking agents like potato starch or cellulose, which interfere with the smooth melting process and create a grainy texture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat very gently in a saucepan over low heat, adding a small splash of heavy cream and stirring vigorously until the cheese regains its elasticity.
Troubleshooting
The mixture is soupy and the cheese is separating instead of melting cohesively
Cause: The broccoli retained too much water after boiling, or fresh mozzarella was used instead of low-moisture.
Fix: Keep the mixture over low heat and continue to beat vigorously with a wooden spoon to evaporate excess moisture and re-emulsify the fat.
Prevention: Thoroughly squeeze or press all excess water out of the boiled broccoli before pureeing. Always use block, low-moisture mozzarella.
The cheese forms tough clumps and refuses to stretch
Cause: The heat was too high when adding the cheese, causing the dairy proteins to seize.
Fix: Remove from heat entirely, add a splash of room temperature heavy cream, and beat vigorously off the heat.
Prevention: Ensure the puree is warm but not simmering when folding in the cheese, maintaining very low heat.
Cultural Context
Pommes aligot is a beloved classic from the Aubrac region in southern France, traditionally made with mashed potatoes, butter, cream, garlic, and locally produced tomme fraiche cheese. This vegetable-forward adaptation pays homage to the original technique by utilizing a deeply savory broccoli puree base. By leveraging the legendary melting properties of low-moisture mozzarella, it successfully replicates the iconic cheese pull and velvety mouthfeel of the original while providing a lighter, low-carbohydrate alternative suitable for modern dining.
