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Broccoli with Walnut Sauce

By MarvinOctober 28, 2016

 

Ingredients:

  • 6 well-packed cups broccoli florets, blanched and drained

Blanching broccoli: This is one of the fastest methods of cooking this vegetable. Bring 4 quarts of water to a rolling boil over high heat. Add 2 tablespoons salt and stir. Put in the broccoli florets and let the water come to a boil again. Boil, uncovered, for 2 to 3 minutes, or until the broccoli is just tender. Drain. Either use immediately (the broccoli is at its best now) or rinse under cold water to preserve its color, drain, and set aside for later use.   Put the drained broccoli in a serving dish. Pour the sauce over the top, toss gently, and serve immediately.

Walnut Sauce:

  • ½ cup shelled walnuts, soaked
  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt, or to taste
  • ¼ cup vegetable stock or cooking liquid from boiling dried beans or vegetables

Instructions:

  1. Bring 4 cups of water to a boil. Put in the walnuts and let them boil rapidly for 3 minutes; drain.
  2. Combine the olive oil, lemon juice, salt, and stock in a blender. Crumble the walnuts and add them as well. Combine the olive oil, lemon juice, salt, and stock in a blender. Crumble the walnuts and add them as well.
  3. Blend, pushing down with a rubber spatula when needed, until you have a smooth paste.
  4. Dip or mix the blanched broccoli with the walnut sauce, enjoy!

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