Broccoli Celery Roll with Cream of Beans

For the broccoli seltzer roll with bean cream, first bring a pot with water, bay leaves and peppercorns to a boil. Put in the selchroller and cook slowly until soft. Then slice it thinly.

Wash the broccoli and divide it into florets. Blanch briefly in boiling water and quench with ice water to retain its color.

Puree finely. Stir in egg whites, salt and pepper. Line a baking sheet with parchment paper and spread the broccoli mixture. Bake for about 10-15 minutes in a preheated oven at 130 °C.

Meanwhile, mix the drained beans with the whipped cream and puree finely. Season with vinegar, salt, pepper and thyme.

Peel and finely chop the onion and garlic. Remove seeds from peppers and cut into small cubes. Heat butter in a pan and sauté onion and garlic until translucent. Add the bell bell pepper and fry. Then add the cream of beans and stir through.

Spread the crème fraîche on the broccoli mixture and spread the slices of selk roll on top. Remove the base from the baking paper and roll up.

Serve the broccoli roll with the bean cream.

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