Broccoli with Pecan Sauce

June 24, 2009 By: Megabeth Category: Side Dishes Print This Post Print This Post

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The original recipe by Madhur Jaffrey was broccoli with walnut sauce. But, due to a walnut allergy in this house, I switched the walnuts with pecans. It came out great. The broccoli was from my weekly CSA delivery so it was crisp and fresh. The pecan sauce nuttiness seem to bring out even more of the broccoli’s natural flavors.

Broccoli with Pecan Sauce
Madhur Jaffrey’s World Vegetarian

6 well-packed cups broccoli florets, blanched (1 large broccoli head. See blanching instructions below)
1/2 cup whole pecans
5 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 cup vegetable stock

Bring 4 cups of water to a boil. Put in the pecans and let them boil rapidly for 3 minutes, drain.

broccoli and pecan sauce

Combine the olive oil, lemon juice, salt, and stock in a blender.

broccoli and pecan sauce

Crumble the walnuts and add them as well.

broccoli and pecan sauce

Blend, pushing down with a rubber spatula when needed, until you have a smooth paste. Makes about 1 cup. If the sauce seems too thick, just save a tablespoon or two of the water used for cooking the broccoli and thin it out.

broccoli and pecan sauce

Blanching broccoli (from Mahdur Jaffrey’s World Vegetarian): The is one of the fasted methods of cooking this vegetable.

broccoli and pecan sauce

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.

broccoli and pecan sauce

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.

broccoli and pecan sauce

Put the drained broccoli in a serving dish. Pour the sauce over the top, toss gently, and serve immediately.

broccoli and pecan sauce

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