Broccoli Puree In Tomato Cups Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest Group


 Broccoli1 Pound (450 Gram)
 Beef tomatoes5
 Cream fresh2 Tablespoon
 Mayonnaise/Fresh cream2 Tablespoon
 Ground black pepper To Taste
 Freshly ground black pepper To Taste
 Nutmeg1 Pinch
 French mustard1⁄2 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 96 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 55.5 mg

Sodium 165 mg6.9%

Total Carbohydrates 14 g4.8%

Dietary Fiber 4.9 g19.6%

Sugars 6.1 g

Protein 6 g12.8%

Vitamin A 41.5% Vitamin C 201.3%

Calcium 8.7% Iron 8.6%

*Based on a 2000 Calorie diet


1. Set the oven to 400°F/200°C/Gas 6
2. Cut broccoli into florets along with a bit of the main stalk

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

8. Serve as appropriate