Composition / ingredients
Step-by-step cooking
Step 1:
Let's divide the broccoli into inflorescences - I also want to cut off the stem - you see the stem is denser and will cook longer, we don't throw it in, you can then add it to the soup.
Step 2:
The water has boiled, add a little salt to it and lower the broccoli inflorescences for 3 minutes. And while the broccoli is cooking, we will prepare the dressing for now.
Step 3:
Combine 1 tablespoon of lemon juice, a teaspoon of Dijon mustard, 1 teaspoon of balsamic vinegar.
Step 4:
And last of all, pour olive oil in a thin stream.
Step 5:
Broccoli can already be taken out directly into ice water so that they do not lose color.
Step 6:
Now mix everything you need for a salad - chopped calcined hazelnuts, dried cranberries in apple juice and 1 purple onion cut into half rings.
Step 7:
Add the cooled broccoli cabbage
Step 8:
Pour the dressing and mix everything thoroughly
Broccoli has the same amount of vitamin C as lemon, it improves skin and vision, protects the lungs!
Broccoli was derived from wild cabbage. This is a very ancient vegetable, which has always been considered a "healthy" product.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Cranberries - 26 kcal/100g
- Hazelnuts - 670 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Dijon mustard - 143 kcal/100g
