Broccoli & Almond Purée

Name: Broccoli & Almond Purée
Yield: Approximately 650 g
Ingredients: 600 g Broccoli florets; 60 g Blanched almonds; 100 ml Water; 25 ml Olive oil; 15 ml Lemon juice; 3 g Salt

Tender broccoli blended with softened almonds and olive oil.

Broccoli & Almond Purée prepared as described in the recipe

Tender broccoli blended with softened almonds and olive oil.

Approximately 650 g

Cook this

Ingredients

Batch

Broccoli florets600 g
Blanched almonds60 g
Water100 ml
Olive oil25 ml
Lemon juice15 ml
Salt3 g

Method

Simmer almonds in the measured water for 10 minutes until softened.
Blanch broccoli in boiling water for 4 to 5 minutes until fully tender, then drain immediately.
Blend broccoli, almonds and their liquid with oil and salt until smooth. Pass finely and add lemon at service.

Chef’s notes

Use tender florets and peeled stems; tough skin prevents a silky finish.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Tree nuts.

Vegan

Last refined · October 2026