Broccoli and cauliflower are two vegetables where most of the times are cooked together. A good number of people would prefer the blanching method, maybe accompany the vegetables with some carrots and zucchini perhaps to create that perfect vegetable side dish alongside any meat or chicken dish. I have not been a fun of these yet, not that I wouldn’t eat, but these wouldn’t cross my mind at any time when doing grocery shopping but I am starting to liking them now and will be cooking them even more. I thought of how best I could incorporate these vegetables into a brunch dish and not just use the usual blanching method but try and prepare it differently. Prior to making this sauce, I happened to watch a video of a friend, who is a fellow foodie and she was making a creamy mushroom sauce and I thought that it would be interesting to prepare the same using broccoli instead of mushrooms and that is how I ended up preparing this creamy sauce. Its very simple and easy to cook with simple ingredients which are usually at hand.
Half broccoli beheaded and Half cauliflower cut into pieces
1 medium sized onion cut into small cubes
2 Cloves garlic cut into small pieces
White wine Vinegar/ red wine vinegar
Cooking cream i used brookside cooking cream 250 ml
1 tbs butter
2 tbsp all purpose flour
Chicken/beef stock 1 cup
Seasonings:( black pepper, oregano, salt, sugar)
In a pan, add some vegetable oil, add onions sauté add garlic and sauté for like 2 minutes, then add in the broccoli, cook on high heat for like 5 minutes then remove from the pan and set aside.
Using the same pan, we start by making a roux, add the two tablespoons of butter, let that melt then add in the flour, whisk until it dissolves, add in the two tablespoons of the vinegar, plus 1 cup of the stock stir that up, next add in the cream and stir that until it is well combined into a smooth consistency sauce.
Add your seasonings, salt, black pepper, sugar, oregano, then now add in the sautéed vegetables and cook on low for like 7 minutes until ready,
This can be accompanied with Rice, garlic bread, or just a side dish to any meats, chicken, fish, roasts etc. Or just have it plain while warm ,very filling.
I served mine over brunch and it was a winner..
A roux- is that mixing of butter and flour to form the base for your cream sauces. If you don't have any stock at hand you can be creative, melt like two cubes of beef or chicken Royco cubes in a cup of warm water, that will act as your stock. Stock -soup. Adding sugar to any meal helps to tone down the sourness. Blanching- The process of cooking vegetables in hot water/ steam until just cooked, then place the vegetables in cold ice water to stop the cooking process, this makes them maintain their green natural color and they would remain crunchy.