Broccoli in pine seed butter

Simple is beautiful. And very often the most simple food is also the most delicious. One of these delicacies is broccoli in pine seed butter – this combination of three ingredients truly gives a delightful taste sensation. As one of my daughters said: “Best broccoli ever!”. And by the way, I agree!

Many of you have most likely eaten pine seeds already for years just like I have done, without any symptoms. However, a small word of warning must be added here: some people may get a reaction called “Pine mouth”. It causes a very bitter and bad taste in the mouth for several days, sometimes even for weeks. Studies show that this symptom is particularly related to P. armandi variant. This is well known as well as the fact that it should not be harvested or used at all, but damages happen. P. armandi seed is anyhow quite easily identified because of its rounder shape and a black spot on the other end of the seed.

Some information about pine mouth can be found here.

PORTION: 4 servings
TIME TO MAKE: 15 minutes


  • 1 big broccoli
  • 1-1½ dl pine seeds
  • 100 gr butter
  • salt

Add water and some salt in a large pot and then bring water to a boil over high heat.

Add broccoli floret and cook for about 5 minutes.

Transfer broccoli to a serving bowl and let cool down.

Chop the pine seed quite roughly. Most of them can be left intact, but some finer grits give more taste.

Melt butter in a medium heated pan and then pour the chopped pine seeds in. Roast until the seeds are nicely golden brown but do not burn them – or butter.

Pour into the serving bowl and mix well.

Tags: broccoli in pine seed butter vegetarian

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