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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Broccoli Spread Recipe

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This recipe for Broccoli Spread is from Shipley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-oz package broccoli
(frozen or fresh)
1 cup shredded carrots
2 tsp olive oil
˝ large sweet onion
2 tsp minced garlic
3 T fresh parsley, chopped
Black pepper
Salt
*red pepper flakes
(add according to taste)
*pecans (optional)
olive oil
Directions:
Directions:
1. Steam the broccoli and carrots until tender.
2. If adding nuts: in a dry skillet over low heat, roast your nuts, stirring frequently. Watch carefully so not to burn. When finished: cool and set aside.
3. In a sauté pan: 2 T olive oil: sauté the onion and garlic until tender, about 5 minutes.
4. Add the broccoli and carrots. Stir.
5. Stir in the parsley, black pepper, salt, and pepper flakes. Cook for another 5 minutes, stirring frequently.
6. In a blender: add the broccoli mixture and the nuts. Grind until paste forms. Add olive oil slowly as the mixture grinds, this will bind it together making a delicious spread.
Personal Notes:
Personal Notes:
Great to serve on toasted bagels.
Use as a sandwich spread--Yummy on meatloaf sandwiches and fresh tomato sandwiches.

 

 

 

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