Broccoli tartar with pomegranate

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the broccoli into florets. Cut the stalk into pieces. First cook the pieces in boiling salted water for about 5 minutes. Add the florets and cook for another 4-5 minutes. Pour into a sieve, quench briefly under cold water, drain and let cool.

2. 2

   Cut the pomegranate in half, knock out the seeds. Set aside about 1 tablespoon of seeds for garnishing. Peel and finely dice the shallots. Wash the mint, shake dry and cut the leaves into fine strips, except for a little for garnishing.

3. 3

   Cut beetroot into approx. 8 slices (each approx. 3 mm thick) and into approx. 8 slices (each approx. 1 mm thick).

4. 4

   Finely chop the broccoli, mix with cream cheese, pomegranate, shallots and chopped mint, season with salt and pepper. Place the thicker beetroot slices on a large plate or spread 4 small plates.

5. 5

   Place a dessert ring (approx. 6 cm Ø, approx. 5 cm high) on a beetroot slice, fill with broccoli tartar. Press lightly, then carefully pull the ring up. Also place other turrets on the other beetroot slices.

6. 6

   Lightly screw in thin beetroot slices and decorate the turrets with them. Sprinkle with remaining pomegranate seeds and mint leaves.

Nutrition Facts

KCAL
130 kcal

CARBS
15 g

FATS
5 g

PROTEINS
7 g