We've being eating broccoli a lot recently, either steamed or as part of a Bake. So you can imagine my reaction when I harvested two large heads of broccoli.
I wanted something slightly different and decided on experimenting. It began with the idea of a broccoli pesto, then a broccoli sauce, then finally I settled on the idea of a Broccoli cream - one without dairy (single or double cream). The blended broccoli resulted in a thick puree. Now that's a good way to get someone to eat their greens, plus its packed with flavour too.
Although I have used it for pasta here. This spiced broccoli 'cream' is rather versatile. I think it could also be used to coat new potatoes and even stirred through plain boiled rice.
I don't have an exact recipe for this, so please make it to your own taste and use this only as a guide.
Spiced Broccoli 'cream'
Serves 2 - 4
2 heads of broccoli including tender stalks, chopped and steamed. Set aside.
1 medium onion, thinly sliced
Pinch of chilli flakes or to taste
Salt to taste
100ml vegetable stock
In a wide pan, heat oil and then add the onion and cook until soft and translucent. Add the chilli flakes and cook for a couple of minutes. Turn off and allow to cool.
In a food processor or blender, add the cooled onions with oil, the broccoli stalks and vegetable stock. Blitz to a puree. Taste and adjust according to taste. Now its ready to use as you wish.