Broccoli spread

I wasn’t sure what to call this broccoli concoction…

It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.

Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.

Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge.

Broccoli spread

• two heads of broccoli (about 800g)
• 2 Tb shiro (light) miso paste
• 1/4 cup olive oil
• 6 cloves garlic, peeled and minced
• 1/4 tsp chilli flakes (or to taste)
• salt and pepper

1. Cut the broccoli into florets. Peel the stalks, and cut into chunks.
2. Bring a large pot of water to the boil.
3. Add the broccoli and cook for five minutes, until just softened. Drain well, reserving some of the cooking liquid.
4. Thin the miso with just enough cooking water to make it pourable – you should have about half a cup of liquid. Pour this over the broccoli and toss to coat.
5. Heat the olive oil in a large frying pan over a medium-low flame. Add the garlic and cook a few minutes, until softened.
6. Add the broccoli and chilli flakes, stirring to coat. Cook for about thirty to forty minutes, stirring occasionally. Add a bit more oil if the mixture seems too dry.
7. Season with salt and pepper to taste.

Tags: broccoli, chilli, dairy-free, garlic, gluten-free, miso, vegan, vegetarian