Broccoli pine nut croute

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

Broccoli pine nut croute

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parmesan cheese, grated



pine kernels, toasted






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.

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