Broccoli pate

2015-07-29
  • Yield : 1 bowl
  • Servings : 2-4 people
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Broccoli pate
A very elegant and flavourful Broccoli pate that can be used as a dip or spread onto fresh toast to make a vegetarian Tapas.

Method

Step 1

Boil the broccoli florets till they are just cooked. Alternately roast them after coating with half the mustard and salt and pepper. Lightly pan roast the spring onions on olive oil till they just start wilting.

Step 2

Transfer the broccoli to a food processor. Pulse the mixture until the broccoli is finely chopped. To the food processor, add the mustard, lemon juice, salt, pepper, and parmesan. Pulse until everything is combined. With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste. Remove the bowl from the food processor and check the mixture for seasoning and adjust.

Step 3

Serve warm on toasted bread with a drizzle of olive oil on top.

My Notes
1. You can also try roasting the broccoli florets after coating them with crushed fresh mustard, Dijon mustard, salt and pepper.
2. If you are looking for a deep green color for the pate then use only the florets for the recipe and very little of stems.
4. Spaghetti cut into small pieces and pan fried till they are light brown, can be used as dressing the pate.

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