Broccoli spread – basic

Time

40 min

SErves

250g

Calories

88 kcal

Carbs

2g

Protein

5g

Fat

6g

Ingredients

For the broccoli spread

  • 250 g broccoli
  • 60 g almond sticks
  • 1 tbsp tamari (soy sauce)
  • 1 tbsp fine yeast flakes
  • 1 teaspoon mustard
  • ½ lemon
  • 50 g vegan almond-based crème fraîche
  • Crystal salt and pepper from the mill

Instructions

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 broccoli50 ml of the cooking watertablespoon of tamari1 tablespoon of fine yeast flakes and teaspoon of mustard and puree.

In a bowl, 1 tbsp lemon juice into presses and 50 g almond creme fraiche foldseason 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.

Broccoli spread
© ZDG/nigelcrane

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