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Broccoli Puree In Tomato Cups

Elitists.Kitchen's picture
Ingredients
  Broccoli 1 Pound (450 Gram)
  Tomatoes 5
  Beef tomatoes 5
  Egg 1
  Cream fresh 2 Tablespoon
  Mayonnaise/Fresh cream 2 Tablespoon
  Ground black pepper To Taste
  Freshly ground black pepper To Taste
  Nutmeg 1 Pinch
  French mustard 1⁄2 Teaspoon
  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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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