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Broccoli with Pecan Sauce

[1]

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 [2]

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.

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

Crumble the walnuts and add them as well.

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.

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