This is freaking yummy and a proper, grown-up feed for people who like their veggies exuberant and full of ﬂavour. The puree is a vegan miracle, and I was tempted to keep it secret because, well, it’s nice to have secrets, especially nutty ones. The marriage of the puree and the broccoli is just joy and you’ll ﬁnd when you serve this that people start tentatively, then keep coming back for more.
serves 6 as a side
- 550g broccoli, cut into medium florets
- zest of 1 lemon
- 2 tbsp olive oil
- 60g walnuts
- 400g tinned cannellini (lima) beans, drained and rinsed
- 1 garlic clove, finely grated
- juice of half a lemon
- small pinch of salt
- 11/2 tbsp best-quality extra-virgin olive oil
- 60ml water, plus extra if necessary
Preheat the oven to 175C.
Add the broccoli florets and lemon zest to a large bowl, drizzle over the oil and toss together to coat. Spread the florets out on two baking trays and sprinkle lightly with salt, then pop them in the oven and roast for 20–25 minutes until looking lovely and golden with a tiny char on each little tree.
While the broccoli is cooking, make a start on the miracle puree. Refresh the walnuts by popping them on a separate tray and toasting them in the oven for 4 minutes. (A timer is crucial here or you’ll forget them.)
Tip the cannellini beans into the food processor together with the walnuts and all the other puree ingredients. Whizz together to the consistency of Greek-style yoghurt – if it’s too thick, add an extra 2–3 tablespoons warm water and blend again.
When ready to serve, spread the puree out over a brightly coloured platter and top with the roasted broccoli. Enjoy.
Photograph: Chris Chen/Hardie Grant Books
This is an edited extract from Zero F*cks Cooking: Endless Summer by Yumi Stynes