Broccoli pate
5 servings
30 minutes
Recipe by Dmitry Blinov, chef of the Harvest restaurant. This pate could just as easily be called mousse, hummus or tartar. The name doesn't change the culinary meaning: it's a very fresh and light thing that's delicious spread on fresh brioche, hot toast or wrapped in pita bread, and if you don't have any at hand, just eat it with a spoon. It's better to take fresh broccoli - with defrosted broccoli the pate will be watery and not as bright. The recipe is suitable for vegetarians and those who are fasting, as well as for those who want to lose weight. We got it from Dmitry Blinov, chef of the St. Petersburg restaurant Harvest, whose menu is focused on vegetables.
1
Break the cabbage into florets, chop the stem not too finely. Boil the florets in boiling water for one minute. Cook the stems for three minutes until fully cooked.
- Broccoli cabbage: 500 g
2
Put all the stems and half of the florets in a blender, add oil, and blend until smooth and homogeneous.
- Broccoli cabbage: 500 g
- Grape seed oil: 120 ml
3
Chop the remaining flowers finely, chop the nuts as well, and add to the cream. Salt to taste and let cool in the refrigerator. Serve sprinkled with nuts.
- Broccoli cabbage: 500 g
- Pine nuts: 50 g
- Salt: to taste