Tired of trees? Then here is a creamy alternative take that will change your opinion on broccoli forever. It also has the advantage of using the stalk, so waste is minimal.
Creamed broccoli works well with grills and roasts. Or dilute it with chicken stock and add a splash of white wine for a great risotto to go with white fish such as cod or hake.
Ingredients
- 1 head of broccoli
- 20g of butter
- 100ml water.
- 1 teaspoon of cumin seed
Method
- Remove the broccoli florets.
- Trim the base of the stalk, You shouldn’t need to remove much.
- Remove the florets.
- Chop the trimmed stalk into small pieces – this will help them cook at the same rate as the florets.
- Melt the butter and lightly fry the cumin seeds for a few moments to release their oils.
- Add all the broccoli and about 100ml of water to the pot.
- Simmer gently until the broccoli is breaking up. Add a little water if it gets dry.
- Your aim is to evaporate the water as the broccoli cooks so that you end up with a moist mash.
- When cooked, mash to remove any remaining lumps and season to taste.
Ingredients
- 1 head of broccoli
- 20g of butter
- 100ml water.
- 1 teaspoon of cumin seed
Instructions
- Remove the broccoli florets.
- Trim the base of the stalk, You shouldn't need to remove much.
- Remove the florets.
- Chop the trimmed stalk into small pieces - this will help them cook at the same rate as the florets.
- Melt the butter and lightly fry the cumin seeds for a few moments to release their oils.
- Add all the broccoli and about 100ml of water to the pot.
- Simmer gently until the broccoli is breaking up. Add a little water if it gets dry.
- Your aim is to evaporate the water as the broccoli cooks so that you end up with a moist mash.
- When cooked, mash to remove any remaining lumps and season to taste.
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Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
