This pleasantly spicy broccoli spread, with its wonderfully creamy consistency, tastes great!

Step 1

Bring a saucepan of water to a boil.

Meanwhile, cut the broccoli into small florets; peel and dice the stalk.

Then salt the water and blanch the broccoli florets with the diced stalk for 3 minutes;

Take 50 ml of the boiling water and let cool down a little. Pour the contents of the pot over a sieve, rinse in cold water and allow to drain;

Take out approx. 50 g of the florets and set aside.

Step 2

Roast 60 g of almond sticks in a pan without fat, remove 1 tbsp and also set aside.

The toasted almonds, grind in a blender.

Then add the blanched broccoli, 50 ml of the cooking water, 1 tablespoon of tamari, 1 tablespoon of fine yeast flakes and 1 teaspoon of mustard and puree.

In a bowl, 1 tbsp lemon juice into presses and 50 g almond creme fraiche fold; season with salt and pepper.

Step 3

Spread the broccoli spread on bread, sprinkle with the broccoli florets and 1 tbsp roasted almond sticks and serve.