Broccoli salad and broccoli cream with pine nuts

Ingredients for 3 servings:

• ½ kg broccoli
• ½ tsp salt
• 2 tbsp pine nuts
• 1 shallot(s)
• 4 tbsp olive oil
• 6 tbsp rapeseed oil
• 1 tsp mustard, medium hot
• 3 tbsp white balsamic vinegar
• 2 pinches of turmeric powder
• 2 pinch(s) nutmeg, freshly grated
• 2 dashes of Tabasco
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, vegan

Wash and cut up the broccoli. To do this, separate the florets from the stalk, if possible. Cut the stalk into small pieces, approximately 1 x 1 cm. Place the florets and stalk pieces separately in two bowls. Peel and finely dice the shallot. Bring water to a boil in a medium-sized saucepan and add half a teaspoon of salt. Blanch the broccoli florets for 3 minutes, remove them, and refresh them in a bowl of ice-cold water. Drain the florets well and set them aside in another bowl. Blanch the broccoli stalk pieces in the same pan for about 10 minutes, remove them, and refresh them in a bowl of ice-cold water. Drain the pieces well and set them aside in a separate bowl. Heat the pine nuts in a pan and brown for about 5 minutes, stirring regularly. They should turn dark brown but not burn. Remove the pine nuts from the pan and set aside. In the same pan, heat 1 tablespoon of olive oil and sauté the diced shallots over medium heat for about 5 minutes, taking care not to brown them. Roughly chop half of the pine nuts. In a bowl, combine the mustard, balsamic vinegar, 1 pinch of turmeric, 1 pinch of nutmeg, 1 dash of Tabasco, salt, and pepper. The mustard should dissolve completely. Slowly stir in 3 tablespoons of rapeseed oil and 1 tablespoon of olive oil while stirring. This should create a creamy vinaigrette. If any water has collected in the bowl with the broccoli florets, carefully drain it. Add the diced shallots, chopped pine nuts, and vinaigrette to the broccoli florets and mix well. Season the salad again with salt and pepper. Use an immersion blender to process the broccoli stalk pieces and the remaining pine nuts into a creamy puree. Add the remaining rapeseed oil (3 tbsp) and olive oil (2 tbsp) and beat with a hand blender. Season the cream with 1 pinch of turmeric, 1 pinch of nutmeg, 1 dash of Tabasco, salt, pepper, and cayenne pepper. Mix the cream well and pour into a bowl. The broccoli salad and broccoli cream can be served as a side dish to steaks, grilled fish, or as part of a vegetarian or vegan buffet. The broccoli cream can be used as a dip, as a spread, or as a guacamole substitute. The broccoli salad goes well with a mixed salad.