Summary

Ingredients

• 0.5 kg ½ broccoli
• 0.5 teaspoon ½ salt
• 2 tablespoon pine nuts
• 1 shallot (s)
• 4 tablespoon olive oil
• 6 tablespoon rapeseed oil
• 1 teaspoon mustard, medium hot
• 3 tablespoon balsamic vinegar, white
• 2 pinches turmeric
• 2 pinches nutmeg, grated
• 2 dashes Tabasco
• Salt and pepper, ground
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Wash and disassemble the broccoli. Separate the florets from the stem as individually as possible. Cut the stalk into small pieces of approx. 1 x 1 cm. Put the florets and the stems separately in two bowls. Peel and finely dice the shallot.
2. Bring water to a boil in a medium saucepan and add half a teaspoon of salt. Blanch the broccoli florets for 3 minutes, lift them out and rinse in a bowl with ice-cold water. Drain the florets well and place in another bowl. Blanch the pieces of broccoli stalk in the same pot for about 10 minutes, lift out and rinse in a bowl with ice-cold water. Drain the pieces well and place them in a separate bowl.
3. Heat the pine nuts in a pan and let them brown for about 5 minutes. Stir regularly. They should turn dark brown, but not burn. Take the pine nuts out of the pan and set aside. Heat 1 tablespoon of olive oil in the same pan and stew the shallot cubes in it for about 5 minutes over medium heat. If possible, they should not take on any color.
4. Roughly chop half of the pine nuts. Mix mustard, balsamic vinegar, 1 pinch of turmeric, 1 pinch of nutmeg, 1 dash of Tabasco, salt and pepper in a bowl, the mustard should dissolve completely. Slowly work in 3 tablespoons of rapeseed oil and 1 tablespoon of olive oil while stirring. The aim is to create a creamy vinaigrette.
5. If water has collected in the bowl with the broccoli florets, carefully drain it off. Add the shallot cubes, the chopped pine nuts and the vinaigrette to the broccoli florets and mix well. Season the salad again with salt and pepper.
6. Use a hand blender to process the pieces of broccoli stalk and the remaining pine nuts into a creamy puree. Add the rest of the rapeseed oil (3 tablespoon) and olive oil (2 tablespoon) and beat with a hand blender. Season the cream with 1 pinch of turmeric, 1 pinch of nutmeg, 1 dash of Tabasco, salt, pepper and cayenne pepper. Mix the cream well and place in a bowl.
7. The broccoli salad and broccoli cream can be served as an accompaniment to steaks, grilled fish or as part of a vegetarian or vegan buffet. The broccoli cream can be used as a dip, as a spread or as a guacamole substitute. The broccoli salad goes well with a mixed salad.