Gastronomixs

Broccoli pine nut croute

Creation by Maurice Sijbers, Boschmolenplas restaurant, Heel, the Netherlands.

Broccoli pine nut croute

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

broccoli

5

g

parmesan cheese, grated

5

g

pine kernels, toasted

 

 

salt

20

g

soft butter

Preparation method

  • Blanch the broccoli.
  • Pat dry and leave to cool.
  • Finely grind the broccoli together with the parmesan cheese and pine nuts using a pestle and mortar.
  • Season to taste with salt.
  • Mix the broccoli mixture with the soft butter until you have a smooth consistency.
  • Roll it out thinly between sheets of greaseproof paper and leave to firm up in the refrigerator.

Serving suggestions

  • Use as a crust for white fish or a purée, for example.
  • Vary by substituting the parmesan with mature cheese and adding herbs such as tarragon or basil.

Previous page