VEGAN

Broccoli Pâté

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at Fresh Bites restaurant. This pâté could just as well be called a mousse, hummus, or tartare. Regardless of the name, the culinary essence remains the same: it’s a very fresh and light dish that is delicious spread on fresh brioche, hot toast, or wrapped in flatbread. If those aren’t available, you can simply enjoy it by the spoonful. It's best to use fresh broccoli, as using frozen will result in a watery and less vibrant pâté. This recipe is suitable for vegetarians, those observing fasting, and anyone looking to slim down. We adapted this from John Smith, the chef at Fresh Bites, whose menu focuses primarily on vegetables.

Ingredients

Broccoli - 17.6 oz
Grapeseed Oil - 4 fl oz
Pistachios - 1.8 oz
Salt - to taste

Step by Step guide

Step 1

Break the cabbage into florets and chop the stem into larger pieces. Boil the florets in boiling water for one minute. Cook the stems for three minutes until fully tender.

Step 2

Place all the stems and half of the florets into a blender, add the oil, and blend until smooth and creamy.

Step 3

Chop the remaining florets finely with a knife, also chop the nuts and add them to the cream. Season with salt to taste and let cool in the refrigerator. Serve, garnished with nuts.