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
- Cut the broccoli into florets. Peel the stalks, and cut into chunks.
- Bring a large pot of water to the boil.
- Add the broccoli and cook for five minutes, until just softened. Drain well, reserving some of the cooking liquid.
- 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.
- Heat the olive oil in a large frying pan over a medium-low flame. Add the garlic and cook a few minutes, until softened.
- 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.
- Season with salt and pepper to taste.
I love this idea, I bet it’s delicious on toast 🙂
It so is! 🙂
What a great idea, Andrea, can’t wait to try! Thank you 🙂
You are most welcome 🙂