Broccoli Balls with Broccoli Stem Crema
Summer is the time to be outdoors with family and friends either for a game of croquet on the lawn or bocce at the beach. Less time spent in the kitchen is especially welcome on hot summer days! Lazy days of summer can still include homemade appetizers that come together quickly. This recipe delivers ease and comfort food without much fuss. Always use the best ingredients from your local farmer market. Simple dishes will be decidedly more delicious with high-quality ingredients.
Preheat the oven to 400˚
Cook the potatoes – Boil the potatoes in a medium saucepan until tender, about 15 minutes. Drain.
Steam the broccoli – In a large skillet over high heat, add enough water to cover the bottom of the skillet and bring to a boil. Add the broccoli florets and stems, cover, and steam for 3 minutes until the broccoli and stems are crisp-tender. Separate the stems from the florets. Drain in a colander and let cool to room temperature.
Make the broccoli stem crema – Place all of the ingredients in a high-speed blender and purée until smooth. Pour into a small serving bowl and set aside.
Make the broccoli balls – In a food processor, add the peeled garlic cloves, lemon zest, and salt and process until finely chopped. Add the potatoes, cream cheese, nutritional yeast and pepper, and pulse. Add the broccoli and pulse until the broccoli is incorporated, chunky but not smooth. Roll the dough into small balls. about 1″ in diameter.
Bake for 15-20 minutes in the preheated oven until golden brown. Serve on a platter with broccoli stem crema.
LEMON BROCCOLI BALLS
- 2 -3 Yukon gold potatoes, peeled and cubed, about 1 cup
- 1 lb broccoli florets, broken into small pieces, stems
- reserved, peeled and cut into long strips
- 2 cloves of garlic, peeled
- 1 tsp lemon zest
- ½ tsp pink sea salt
- 4 tbsp ground golden flax seeds
- 2 oz Violife vegan cream cheese
- 2 tbsp nutritional yeast
- ¼ tsp black pepper
BROCCOLI STEM CREMA
- ⅔ cup broccoli stems
- ½ tsp minced garlic
- ¼ tsp sea salt
- 2 tbsp basil
- 1 tbsp chopped chives
- 2 oz Violife feta
- 1 cup cannellini beans
- ¼ cup cooked potato cubes
- ⅓ cup of water