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Print this Recipe    Broccoli Cheese

Broccoli-Cheese Sauce (4 servings)

300 g Broccoli
salt,
3 Tbsp. pumpkin seeds
100 ml vegetable stock
250 g Gorgonzola cheese
150 g liquid whipping cream
nutmeg
white pepper
lemon juice

Divide broccoli into very small pieces, boil in salt water for 5
to 8 minutes, take out of the water. Roast pumpkin seeds slightly.
In an electric blender, mix half of broccoli with the vegetable
stock. Dice the cheese and melt it slowly in the cream. Season with
nutmeg, pepper and lemon juice, then mix with the blended broccoli
and the broccoli pieces and heat it again. Decorate with pumpkin
seeds.

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