Rocket Helene's Note:
A very green way to use broccoli - from "200 recettes du jardin", a booklet published years ago in France as a supplement to a gardening magazine. You can spread it straight away on toasted bread with a garnish of anchovies as an appetizer, or prepare it one evening and take it as lunch the next day, but expect your workmates to turn green with envy! If you don't like to share... bring the anchovies!
My Private Note
Units: US | Metric
- 1Bring the water to boil in a large pan.
- 2Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
- 3Cook the b with boiling water and the baking soda.
- 4After 10 minutes, check the thickest stems.
- 5If they aren't soft yet, let go for another 1 or 2 minute.
- 6Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
- 7Do this in the sink to avoid spilling and splatter.
- 8Let the b rest and get cold in the colander for 20 minutes.
- 9Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
- 10Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
- 11Add the salt and pepper, more if you like.
- 12Spoon the olives in, stir well,
- 13transfer to a jar if not already done, screw the lid on. Store in the fridge.
- 14When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!
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Nutritional Facts for Broccoli and Olive Spread
Serving Size: 1 (1164 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 310.1
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 4.1 g
- Cholesterol 0.0 mg
- Sodium 762.5 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 4.1 g
- Sugars 2.4 g
- Protein 4.0 g