Broccoli purée with pine nuts recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 197 calories / serving
  • Freezable
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152977 HERO

Cook the broccoli florets in the stock until tender but still bright green.

Drain into a sieve over a bowl to catch the stock. Refresh the broccoli under cold running water to keep the bright green colour. Place the broccoli in a food processor and add a little of the stock and blend to a smooth purée. Add the cream and blend again. Taste and adjust the seasoning.

Toast the pine nuts in a dry frying pan, watching them carefully as they will burn in seconds.

Reheat the broccoli just before serving (if you do it too early it will lose its bright green colour) and spoon into individual ramekins. Top with pine nuts.

  • Ingredients

  • 2 heads broccoli, broken into florets
  • 200ml chicken or vegetable stock
  • 50ml double cream
  • salt
  • pepper
  • 2tbsp pine nuts
  • Energy 815kj 197kcal 10%
  • Fat 4g 5%
  • Saturates 5g 25%
  • Sugars 3g 4%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 4.2g Protein 10.1g Fibre 7g


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