Lemon puree with sesame broccoli

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• salt water
• 500 g broccoli, fresh
• 1 lemon(s) (organic)
• 300 ml vegetable stock
• 120 g margarine, vegan
• 1 tsp coriander powder
• salt and pepper
• Nutmeg, freshly grated
• 100 ml milk (rice or soy milk)
• 50 ml soy cream (Soy Cream Cuisine)
• 50 g sour cream, vegan (e.g. from Soyananda)
• 2 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, simple, filling and very tasty

Peel the potatoes, cut into quarters, and boil in salted water until tender. In the meantime, trim the broccoli and cut into fairly small florets. Wash the lemon in hot water, zest, and squeeze out the juice. Bring the vegetable stock, 50g of margarine, and coriander to a boil in a saucepan, add the broccoli, and cook over medium heat for about 4 minutes. Be careful, the broccoli gets too soft quickly! Season the broccoli with salt, pepper, a little nutmeg, and a dash of lemon juice, and keep warm. Meanwhile, slowly and carefully toast the sesame seeds in a dry pan. Drain the potatoes and let them steam off a little. Gently heat the rice milk, soy cream, and sour cream in the microwave and add to the potatoes along with the remaining margarine and lemon zest. Mash with a potato masher. Season with salt, pepper, a little nutmeg, and the remaining lemon juice. Arrange the broccoli and mashed potatoes on a plate and sprinkle with sesame seeds.