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.

Broccoli Onion Spread
Serves: 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
  1. Clean the broccoli, removing the hardest parts, and cut into small pieces.
  2. Peel the onion and cut into chunks.
  3. Peel the potatoes and then cook all the vegetables in a large pot of salted water for about 30 minutes.
  4. 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.
  5. Season with a little olive oil and, if desired, white pepper.
  6. Serve immediately with rustic bread.

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