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Broccoli Onion Spread

Broccoli Onion Spread

A vibrant broccoli and onion spread is pureed until smooth and served simply with a rustic loaf of bread.

Broccoli Onion Spread G. Giustolisi

Recipe from THE VEGETARIAN ITALIAN KITCHEN (New Holland Publishers, Australia)

A classic autumn comfort food that I love preparing with harvested vegetables from my garden. If you don’t believe this makes a difference, I recommend you give it a try. Vegetables grown without any pesticides have a mild taste and a delicate texture completely different to those sold in supermarkets. That is why even a simple cream like this is just great with the only addition being a high quality olive oil.

See Also
Onion, Apple and Acorn Squash Soup

Veronica Lavenia
Servings 2 servings


  • 300 g 11 oz broccoli
  • 2 onions 1 if large
  • 2 potatoes
  • 400 ml 14 fl oz water
  • Sea salt to taste
  • Extra virgin olive oil to
  • taste
  • White pepper to taste
  • optional
  • 2 slices rustic bread


  • Clean the broccoli, removing the hardest parts, and cut into small pieces.
  • Peel the onion and cut into chunks.
  • Peel the potatoes and then cook all the vegetables in a large pot of salted water for about 30 minutes.
  • When cooked, leave to cool and blend until the consistency is more or less creamy, according to taste. Put on the heat again for about 5 minutes.
  • Season with a little olive oil and, if desired, white pepper.
  • Serve immediately with rustic bread.


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