Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

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Ingredients

Preparation method

• Blanch the broccoli florets and put on iced water to cool.
• Finely purée the broccoli and season to taste with salt and nutmeg.
• Carefully peel the stalk of the broccoli before dicing it very finely (brunoise).
• Blanch the stalk briefly and then mix with the broccoli purée.

Serving suggestions

• In a dish with pigeon, black pudding purée, parsnip cream and a sauce made from Amsterdam pickled onions.
• Can also be combined with celeriac, carrot, cauliflower and fennel.

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