John Myers
Ingredients for 4 servings:
- 500 g broccoli
- 6 tbsp olive oil
- 2 shallots
- 200 g cashew nuts
- 60 g parsley, flat-leaf
- 1 bunch of chives
- 2 beds of garden cress
- 40 g dill
- salt and pepper
- chili flakes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
healthy, quick, tasty, for 4 glasses
Makes 4 jars. Divide the broccoli into florets, peel the stalks, and cut into large cubes. Cook the florets and diced stalks in boiling salted water for 3 minutes. Drain, refresh in ice water, and let drain. Frozen broccoli also works, of course. Finely dice the shallots. Heat 2 tablespoons of oil in a pan. Sauté the diced shallots until translucent. Add the cashews, roast briefly, and let cool. Cut the cress from the bed with scissors. Finely chop the chives. Pluck the parsley leaves and dill tips from the stalks. Finely puree the remaining oil, broccoli, shallots, cashews, parsley, and dill in a food processor until very fine. Stir in the cress and chives. Season with salt, pepper, and chili flakes, and transfer to sealable jars. Keeps in the refrigerator for about 2 weeks.
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