Gastronomixs

Broccoli purée with lemon and miso

Purée of broccoli stalks and florets with a refreshing touch of lemon and the salty flavour of miso.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Broccoli purée with lemon and miso

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Ingredients

1

kg

broccoli

50

g

lemon oil

50

g

butter

40

g

miso

20

g

sushi vinegar

 

 

salt and white pepper

Preparation method

  • Boil the broccoli until tender (first the stalks, then the florets).
  • Drain thoroughly.
  • Blend the mixture in the thermo blender at 70°C for 10 minutes until smooth.

Serving suggestions

  • As a dip for nachos or various vegetable crisps.
  • As the basis for a foam or crèmeux.
  • As a component in a composition with spring onion, ginger, tuna or spinach.

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