Broccoli pate on buckwheat bread
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We are advised to eat broccoli as often as possible, which is rich in antioxidants and minerals. Today as a snack, I made broccoli pâté with homemade mayonnaise on green pea liquid, spreading it on buckwheat breads "Generous". Tasty, healthy! Everything we need in early spring to replenish our bodies with vitamins.
Ingredients for broccoli pate on buckwheat bread:
For homemade mayonnaise
- Green peas (take 50 ml of liquid alone) - 1 jar.
- Mustard (to taste) - 1 teaspoon
- Lemon juice - 1 teaspoon
- Salt (to taste) - 0.5 teaspoon
- Sugar (to taste) - 0.5 teaspoon
- Sunflower oil (refined) - 150 ml
For the pâté
- Broccoli (medium sized florets) - 5 pcs
- Salt (to taste)
- Mayonnaise (cooked) - 1 tablespoon
- Sweet paprika - 0.5 teaspoon
For serving
- Breads (Buckwheat "Generous")
- Mayonnaise (cooked)
How to cook broccoli pate on buckwheat breads step by step with photos
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Pour the liquid from under the green peas into a jar, add mustard, salt, sugar, lemon juice and whisk with an immersion blender. Add sunflower oil in a thin stream, beating it constantly with "up and down ". Whisk until a thick consistency. You'll have about 200 ml of sauce. |
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Boil the broccoli for a few minutes in salted water. Rinse in a colander and put in a blender. Add 1 tbsp of prepared mayonnaise and sweet paprika. Stir in . Taste for salt and add more salt if needed. I don't beat it until it's a smooth consistency. I left little pieces of broccoli. |
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Served the pâté and mayonnaise with buckwheat breads "Generous". Spread the bread generously with mayonnaise on the liquid from under the green peas. Spread broccoli pate on top. |
Salt, Sweet Paprika, Mayonnaise, Lemon Juice, Sugar, Mustard, Sunflower Oil, Tangy, Vegetable, Cabbage, Rich, Broccoli, Starters, Sandwiches, Open Bread
