560 g CO2 (-65%1)
The “Wähe” is a super traditional Swiss dish which can be compared to a pie. Pies – savoury or sweet – are very popular throughout Switzerland. This has inspired us to experiment to create a pie that is irresistible in taste and also climate friendly. The result is this wonderful broccoli pie which you can enjoy warm or cold. The key to making this dish climate friendly is, that we used a generous portion of seasonal and local vegetables without wasting anything – we include the stalk of the broccoli. Moreover, we do without cream and cheese, which both leave a bigger CO2 footprint. The omission of cream and cheese is compensated by the delicate freshness of the lemon as well as the roasted almond slivers emphasising the unique taste of the broccoli.
Ingredients for 3 servings
|1 (270g)||pie dough, round|
|1tbsp (150ml)||rapeseed oil|
Percent Daily Value (DV)
1. Preheat the oven to 220°C (428°F). Roast slivered almonds in the non-stick saucepan at medium to high heat.
2. Meanwhile, separate the broccoli buds from the stalk and cut into pieces of 1-2cm in size. Cut stalk into pieces of 3-4cm.
3. Roll out dough onto a baking paper in a round baking tray with approximately 30cm in diameter. Pierce the bottom of the dough with fork. Add broccoli buds. Bake for 15 min. on the lowest rail in the oven.
4. Zest lemon and mix with eggs, milk and 1.5 tsp of salt and some pepper. Place cut up broccoli stalk onto baking paper on a baking tray (add leftover broccoli buds if there are any). Add oil and some salt.
5. Remove broccoli buds from the oven. Pour mixture over the broccoli buds and put them back into the oven on the lowest rail. Put broccoli stalk in the oven on the middle rail and bake both trays for 20 minutes in total.
- in comparison to the average conventional meal: https://eaternity.org/meals/