Broccoli spread. You can serve the broccoli puree as a cold cut or as a dip for cucumber and carrot sticks. You can peel the excess stalk and boil it lightly and serve as gnawing food to the child who chews well. 200 g broccoli. ¼ onion. 200 g lean cream cheese (natural) a few drops of lemon juice. Put water over to boil, if necessary. in kettle. Rinse the broccoli and cut off the stem. Cut the top into small bouquets and place them in a saucepan. Pour water over the broccoli so that it just covers. Cook the broccoli just tender. There should be a little bite in. Put the broccoli in a sieve and let it cool. Peel and grate the onion finely. Blend 1 teaspoon grated onion together with the cold broccoli. Stir or blend the cream cheese in. Season with a little salt, pepper and a little lemon juice.