John Myers
Ingredients for 1 servings:
- 200 g broccoli
- 150 g kohlrabi
- 1 large onion(s), approx. 100 g
- 2 egg yolks, hard-boiled
- 3 tbsp linseed oil
- 2 pinches of white pepper, finely ground
- 1 tsp, heaped paprika powder, sweet
- 1 tsp, levelled smoked salt, natural
- salt for seasoning if desired
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes
gently cooked, without the addition of artificial flavors
Cut the broccoli florets from the head. Peel the kohlrabi and cut into roughly equal-sized slices. Clean the onion and cut into four slices. Gently sauté the vegetables and onion slices in a large, greased pan over low heat until caramelized. The pieces should turn a fawn brown. Then place the pan on the middle shelf of a preheated oven and continue to cook the vegetables gently at 95-100°C (top/bottom heat) until they have reached a firm consistency. This cooking method largely preserves the vitamins and other nutrients. Then, in a blender, combine the vegetables with the oil, hard-boiled egg yolks, and spices and blend with an immersion blender until creamy. Once the vegetable spread has cooled, season with salt if desired, and then transfer to a bowl for serving. If refrigerated in a sealed container, the spread will keep for several days.
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