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Broccoli pate, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, French cuisine, Vegan food, Pates

Ingredients portion 5

Broccoli sprouts 500 g

Grape seed oil 120 ml

Pine nuts 50 g

Salt to taste

Cooking instructions 30 minutes

1 Cut the cabbage into florets and chop the stem not too finely. Boil the florets for one minute in boiling water. Boil the stalks for three minutes until fully cooked.

2 Put all the stalks and half the florets in the blender, add the oil and beat in the blender until smooth.

3 Finely chop the remaining florets with a knife, chop the nuts and add to the cream. Season to taste and chill in the refrigerator. Serve with a sprinkling of nuts.

Pancakes with sour milk

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .