Recipe "Open sandwich with cheese and broccoli puree":
- 2 large loaf of homemade bread with a crispy crust
- 450 g fresh or frozen broccoli florets
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/2 tsp dried hot red pepper flakes
- a pinch of baking soda
- 1/2 tsp mustard
- salt and ground black pepper to taste
- 3-4 tablespoons of cheese sauce
Number of servings
The complexity of cooking
Lunch, Lunch, Dinner
Step by step recipe for cooking
Thaw frozen broccoli. Large florets, cut into 2-4 parts. Garlic cut into slices.
In a saucepan with a thick bottom, pour the olive oil. Add the garlic, pepper flakes and broccoli and cook over medium heat Stir 2-3 times, 5-7 minutes, until garlic transparency.
In 200 ml of hot water mix soda and pour insaucepan. Season with salt and stir in mustard. Bring to a boil, reduce heat to low, cover and cook for 20 minutes in the middle of cooking stir. Broccoli during this time should be very soft. If the saucepan left plenty of fluids, increase the heat and evaporate it without cover.
Dry the bread in the toaster or pan. Put the bread on puree of broccoli, pour the cheese sauce and season with black pepper coarse.