Broccoli Puree In Tomato Cups Recipe
Ingredients
| Broccoli | 1 Pound | |
| 4-5 beef tomatoes | ||
| Egg | 1 | |
| 1-2 tbsp mayonnaise or fresh cream | ||
| Ground black pepper | 1 To taste | |
| Pinch nutmeg, 1/2 tsp French mustard | ||
| Salt | To Taste | |
Directions
GETTING READY
1. Set the oven to 400°F/200°C/Gas 6
2. Cut broccoli into florets along with a bit of the main stalk
MAKING
3. Steam the broccoli until just tender
4. Halve the beef tomatoes, scopp the centre out, place in a lightly greaseed ovenproof dish
5. Puree the cooked broccoli and mix in a whisked mixture of egg and mayo into it
6. Season with salt, pepper, nutmeg and mustard and add to the tomato cases
7. Bake for twenty minutes until tomato is tender and the broccoli browned
SERVING
8. Serve as appropriate
1. Set the oven to 400°F/200°C/Gas 6
2. Cut broccoli into florets along with a bit of the main stalk
MAKING
3. Steam the broccoli until just tender
4. Halve the beef tomatoes, scopp the centre out, place in a lightly greaseed ovenproof dish
5. Puree the cooked broccoli and mix in a whisked mixture of egg and mayo into it
6. Season with salt, pepper, nutmeg and mustard and add to the tomato cases
7. Bake for twenty minutes until tomato is tender and the broccoli browned
SERVING
8. Serve as appropriate
Chef
