Broccoli and Olive Spread

Recipe by Rocket Helene
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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