Prep:
15 minutes
Total:
30 minutes
Makes:
10 full servings
Utensil:
Blender
1 Qt./.9 L Sauce Pan with Cover
4 Qt./3.8 L Roaster with Cover
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Broccoli truly is a miracle vegetable. It is loaded with vitamin C, fiber and chlorophyll. It is great in marinated salads, lightly steamed or pureed into soups.
3
medium broccoli stalks peeled with florets (about 6 cups)
3
cups
filtered water
(700
mL)
1⁄2
cup
chopped fresh parsley
(30
g)
1⁄2
teaspoon
crushed dried rosemary
(1
g)
1
teaspoon
dried thyme
(1
g)
1⁄2 - 1
teaspoon
salt
(3 - 6
g)
fresh ground pepper to taste
White Sauce
3
tablespoons
olive oil
(45
mL)
3
tablespoons
brown rice flour (optional)
(30
g)
2
cups
rice milk
(475
mL)
Directions:
- Peel broccoli stems. Chop stems and florets into small pieces.
- Place broccoli and water in roaster over medium heat. When Vapo-Valve™ clicks, reduce heat to low and simmer until tender.
- With a slotted spoon, remove one cup of broccoli florets and set aside.
- Place remaining broccoli, liquid, parsley, rosemary, thyme, and salt in blender (or use a hand blender). Puree until smooth and return mixture to roaster.
- Stir in broccoli florets and white sauce. Adjust salt if needed and add pepper to taste
- Heat gently (do not boil) and serve immediately.
White Sauce
- Heat olive oil in sauce pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a simmer until thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a sieve.
Directions
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