Prep 8 mins
Cook 12 mins
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!
- 3 cups raw broccoli
- 3⁄4 liter water
- 1⁄4 teaspoon baking soda
- 4 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 tablespoons green olives or 4 tablespoons black olives, hulled and cut up
- 12 small anchovies, from a can or a jar (optional)
- Bring the water to boil in a large pan.
- Cut 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.
- Cook the b with boiling water and the baking soda.
- After 10 minutes, check the thickest stems.
- If they aren't soft yet, let go for another 1 or 2 minute.
- Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
- Do this in the sink to avoid spilling and splatter.
- Let the b rest and get cold in the colander for 20 minutes.
- Take 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.
- Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
- Add the salt and pepper, more if you like.
- Spoon the olives in, stir well,
- transfer to a jar if not already done, screw the lid on. Store in the fridge.
- When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!
I'm a vegetarian so I didn't add the anchoview but this recipe would really benefit from them as it is a little bland without. I used this as a pasta sauce but the consistency would be excellent for a spread especially with a little parmesan on top.