John Myers
Lemon Puree with Sesame Broccoli
The perfect lemon puree with sesame broccoli recipe with a picture and simple step-by-step instructions.
- 1 kg Forward waxy potatoes
- 500 g Broccoli
- 1 Untreated lemon
- 300 ml Vegetable broth
- 120 g Vegan margarine
- 1 Tl Ground coriander
- 100 ml Vegetable milk to taste
- 50 ml Soy cream
- 50 g “Wie Sauerrahm” von Soyananda
- 2 tbsp Sesame seeds
- Salt, pepper, freshly grated nutmeg
- Peel the potatoes, cut into quarters and cook in a little salted water until cooked. In the meantime, clean the broccoli and cut off the florets (not too small florets!). Wash the lemon with hot water, rub the peel and squeeze out the juice. Bring the vegetable stock, 50 g margarine and coriander to the boil in a saucepan, add the broccoli and cook over a medium heat for approx. 4 minutes. Beware, broccoli gets too soft quickly! Season the broccoli with salt, pepper, a little nutmeg and a little lemon juice and keep warm. Incidentally, slowly and carefully toast the sesame seeds in a pan without fat. Drain the potatoes and let them evaporate a little. Heat the vegetable milk together with the soy cream and the “sour cream” slightly (in the microwave) and add to the potatoes together with the remaining butter and lemon zest. Process into puree 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.
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