• 150gms – Broccoli
• 40gms – onion, sliced
• 15 ml – white wine
• 15gms – Butter
• 15 ml – Olive oil
• 100 ml – vegetable stock
• 30gms – garlic, confit
• 20gms – grated Parmesan cheese
• 1 – Garlic bread
• 10gms – Leek chips
- Blanch the broccoli in salt water, toss it with sliced onion and deglaze with white wine, add garlic confit, make a puree and pass through a strainer.
- Add it to a sauce pan, adjust the consistency with stock water and finish it with grated parmesan cheese and garlic oil.
- Garnish with fried leek chips and serve accompanied with garlic toast.
Recipe courtesy of Chef Deva Kumar R