Vegetable Spreads

Finely grate the carrot. Divide broccoli into small florets, peel celery and cut into small cubes. In a pot of salted water, cook broccoli and celery one by one until tender. Then strain and rinse with cold water. Drain well. Wash garden cress, drain well and cut leaves from stems. Finely strain celery and broccoli one at a time. In a bowl, cream cream cheese and divide into three portions. Add celery puree, broccoli puree, and shredded carrots to each third, mixing well. Season the spreads with salt and pepper and sprinkle with cress leaves before serving. Small snack: spread slices of brown bread with the various spreads, top with fresh vegetables, e.g. grated zucchini, tomato slices, carrot sticks, cooked asparagus, and sprinkle with garden cress.

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