INGREDIENTS
140 g broccoli, ½ small-sized onion, chopped, 3 garlic cloves, 5 g garlic, finely chopped and sautéed , 10 g butter, 30 ml milk, 1 tbsp cream, 20 g walnut, peeled, a pinch of white pepper powder, 1 tbsp oil
METHOD
• Cut the broccoli into small florets. Wash and keep aside.
• Heat oil in a pan and add the chopped onions. Sauté for 4-6 minutes.
• Add the garlic cloves and sauté till they are translucent.
• Now mix in the broccoli florets and sauté for 10-12 minutes on very low heat.
• Transfer the mixture to a bowl and let it cool.
• Once the mixture is cooled, blend the ingredients along with the sautéed garlic and some butter to a smooth paste.
• Now put the puree paste in a vessel, add water and milk and cook on low heat for 5-7 minutes.
• Mix in the cream and chopped walnuts along with a pinch of white pepper powder. Adjust the consistency.
• Serve hot with garlic bread toast.
