Broccoli compote
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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Ingredients
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broccoli |
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salt |
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nutmeg |
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.