Broccoli salsa verde

broccoli

Broccol-ee or Broccol-eye? I was surprised when I served this up on ABC Northcoast Good Gardening show recently when some listeners pronounced broccoli as broccol-eye, how do you pronounce it? However you say it, this versatile veg is at an abundance right now. This is a big hit with my family and a great way to use up your glut. It works perfectly as a dip with a crudité of raw broccoli, carrot and celery or perfect on top of a toasted slice of sourdough rubbed with a garlic clove and topped with shaved parmesan, great tossed through pasta and delicious alongside grilled salmon or bbq steak. Enjoy!

2 large heads of broccoli (700gms), chopped into small chunks
4 garlic cloves, peeled
10 anchovies
1 cup milk
1/3 cup salted capers, rinsed
4 tablespoons lemon juice
1/4 cup pine nuts, toasted
1 cup extra virgin olive oil

In a large saucepan, place the broccoli, garlic, anchovies and milk. Bring to the boil, cover, reduce to a simmer, stirring occasionally, for 40-45 minutes or until the broccoli is tender. You can add a splash more milk if needed.

Remove from the heat, add capers, lemon juice and pine nuts and blend using a hand blender. Gradually add the olive oil, season to taste.

 

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