Description
A smooth and vibrant broccoli and onion spread, perfect for enjoying with rustic bread. This comforting dish highlights the fresh flavors of garden-harvested vegetables.
Ingredients
Units
Scale
- 300 g (11 oz) broccoli, cleaned and cut into small pieces
- 2 onions (or 1 large), peeled and cut into chunks
- 2 potatoes, peeled and cut into chunks
- 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
Instructions
- Clean the broccoli by removing the hardest parts and cut it into small pieces.
- Peel the onions and cut them into chunks.
- Peel the potatoes and cut them into chunks.
- In a large pot, bring 400 ml of water to a boil and add a pinch of sea salt.
- Add the broccoli, onions, and potatoes to the pot.
- Cook the vegetables for about 20 minutes, or until they are tender.
- Drain the vegetables, reserving some of the cooking water.
- Transfer the vegetables to a blender or food processor and puree until smooth, adding reserved cooking water as needed to reach the desired consistency.
- Season the puree with extra virgin olive oil, sea salt, and white pepper to taste.
- Serve the spread warm or at room temperature with slices of rustic bread.
Notes
For the best flavor, use fresh, garden-harvested vegetables if possible. High-quality olive oil enhances the taste significantly. This spread can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 3
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
- Cholesterol: 0