Spring is around the corner and I am posting at last 3 recipes with broccolis. Indeed I wanted to share them a couple of weeks ago but I ended up going away last minute to London and Marrakech. I will talk about this trip more in a next post. Spring is already in the air with temperatures raising slowly here in Paris and cherry trees are starting to blossom.
So here you have 3 recipes where you can use either broccoli heads or leaves for an entrée, a main and a side. They are easy to make and high in colours!
Broccoli soup with lemon tahini sauce and za’atar
I have been wanting to use za’atar for a long time. In this recipe it gives a nice kick to the soup! I have used the original recipe from the blog mydarlinglemonthyme and made some adjustments with the amount of water and did not use pine nuts.
Prep time: 20 min / Cooking time: 35 min
for the soup
2 organic broccoli heads, washed and chopped (heads + stems)
1 organic leek
1 tsp of organic miso paste + 50 cl of water
1 x 400ml can coconut milk
2 cloves garlic, roughly chopped
2 tsp ground cumin
2 tbsp organic olive oil
Salt & pepper
for the tahini + lemon sauce
1 clove garlic, whole
1/2 tsp sea salt
1/2 tsp ground allspice
4 tbsp tahini
1/4 cup (60ml) lemon juice
2 tbsp water
2 tbsp extra virgin olive oil
salt flakes + freshly ground black pepper
for the Za’atar mix
2 tbsp ground sumac
2 handfuls of dried thyme
2 tbsp toasted sesame seeds
2 tbsp sea salt flakes
In a frying pan cook onions, leek and ground cumin with olive oil until fragrant for about 5 min.
Steam the broccolis for about 10-12 min. Avoid over cooking so they keep their bright green colour.
Then in a sauce pan heat 50cl of water and dissolve the miso paste. Add the onions and leek mix and cook for another 20 min.
Throw the broccolis into a blender (or food processor), pour in the miso stock with onions and leek and the coconut milk. Mix until smooth. The consistency should be rather thick. If you prefer a much more liquid soup, add a bit more water.
In a large mortar and pestle, crush the whole clove of garlic together with the 1/2 teaspoon salt, allspice. Using a spoon, mix in the tahini, lemon juice, water and extra virgin olive oil to make a creamy sauce. Season to taste.
Mix all ingredients for the za’atar mix. Serve the soup drizzled with a little of the tahini sauce and garnished with a small broccoli leaf, along with a small dish of pine nut za’atar.
Note: you can prepare the za’atar mix in advance and use it for other dishes or just dip a piece of bread and olive oil and in the mix as a pre-dinner nibble.
Broccoli leaves & watermelon radishes salad
I had made this salad to go with the onion tatin tart I made for our Cosy Winter workshop in Montmartre last month.
Prep time: 10 min / Cooking: 5 min
4 broccoli leaves stem removed and shredded
2 Organic Watermelon radishes, thinly sliced
1 handful of toasted pine nuts (optional)
for the dressing
1 tsp of whole grain mustard
3 tbsp olive oil
1 tbsp balsamic vinegar
1 garlic clove
Salt & pepper
Toast the pine nuts.
Assemble all ingredients into a serving plate and drizzle with the dressing. Serve as a side with a pie or savoury tart.
Broccoli & beetroot risotto
This risotto was prepared for me by Giuseppe who runs a catering business God Bless Broccoli. I loved the colours and the taste: very green and fresh!
Prep time: 15 min / Cooking time: 25 min
1 organic broccoli head, washed, head and stem chopped
1 organic cooked beetroot, thinly diced
1 small organic onion, thinly sliced
250g risotto rice
2 tsp of organic miso paste + 700ml of water
200ml white wine
1 tbps olive oil
knob of butter
handful of grated Parmesan
salt & pepper
Heat the olive oil with the butter in a large sauce pan. Tip in the onion, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour over one ladle of miso stock, keep stirring until absorbed. Pour another ladle and stir again, repeat for about 15 min until the rice is cooked through but still al dente. Stir most of the Parmesan, the broccoli and beetroot through the risotto, then serve straight away with extra Parmesan scattered on top and season to your taste.
Now you can get ready to cook next weekend!