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<blockquote data-quote="BillB" data-source="post: 55523" data-attributes="member: 9985"><p>I'm going to be the doom-monger here, but I really don't like broccoli as a rule. To me the texture is like sucking a wet jersey <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /> . However, the good news is that one time staying at a little farm hotel in Avignon they served us broccoli as one of the vegetables with our meal. It had been cooked until tender, mashed, then a teaspoonful of freshly ground black pepper and a good splash of double cream was added. The dish was then stirred until well mixed, then served on the plate. It is so good that I always cook broccoli this way. Well, worth trying.</p></blockquote><p></p>
[QUOTE="BillB, post: 55523, member: 9985"] I'm going to be the doom-monger here, but I really don't like broccoli as a rule. To me the texture is like sucking a wet jersey :( . However, the good news is that one time staying at a little farm hotel in Avignon they served us broccoli as one of the vegetables with our meal. It had been cooked until tender, mashed, then a teaspoonful of freshly ground black pepper and a good splash of double cream was added. The dish was then stirred until well mixed, then served on the plate. It is so good that I always cook broccoli this way. Well, worth trying. [/QUOTE]
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