Makes 4 servings
1/2 cup chicken broth
1/2 tsp. dried thyme
3 cups broccoli or romanesco florets
2 Tbsp. sour cream
2 tsp. flour
2 tsp. Dijon mustard
1. Bring broth and thyme to a boil over high heat. Add broccoli or romanesco. Return to a boil.
2. Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Retain cooking liquid, and remove broccoli; keep warm.
3. Blend sour cream, flour, and mustard. Stir into cooking liquid still in saucepan. Cook and stir over medium heat until thickened, about 2 minutes; cook and stir 1 minute more, but do not boil. (If sauce is too thick, add more broth, 1 Tbsp. at a time)
4. Return broccoli to saucepan with sauce. Stir gently until coated. Serve at once.
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You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
Serves 4.
2 Tbs. oil
1 onion or 1 large leek, chopped
1 Tbs. curry powder
1 Tbs. minced fresh ginger
1.5 pounds butternut squash, peeled and roughly chopped
1 c. coconut milk, stock or water
salt and freshly ground pepper
chopped fresh cilantro for garnish (optional)
Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
Taste and adjust seasonings, garnish and serve warm. -
Serves 8 or more. A zesty way to do up Brussels sprouts, romanesco, broccoli and/or cauliflower. This has become a staple at our Thanksgiving table.
Mustard-Caper Butter:
2 garlic cloves
sea salt and fresh pepper
6 Tbs. unsalted butter, at room temp
2 tsp. Dijon-style mustard
1/4 cup drained small capers, rinsed
grated zest of 1 lemon
3 Tbs. chopped marjoram, or 2 tsp. dried
Pound the garlic with 1/2 tsp salt in a mortar until smooth, then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. Can be made a day ahead and then refrigerated. Bring back to room temp before serving.
The Vegetables:
1 lb. Brussels sprouts, or 1 whole stalk stripped of its sprouts
1 head romanesco and/or broccoli and/or cauliflower
Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-size pieces.
Bring a pot of water to a boil and add salt. Add the Brussels sprouts and cook for about 3 minutes. Then add teh other veggies and continue to cook until tender, about 5 minutes.
Drain, shake off any excess water, then toss with the Mustard-caper butter. Taste for salt, season with pepper and toss again.
