Charred Broccoli Recipe
vegan, gf sweet potatoes & broccoli rabe, citrus saffron beurre blanc carrot puree, smoked almond
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Ingredients
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For the Charred Broccoli
For the Sweet Potatoes
For the Citrus Saffron Beurre Blanc
For the Carrot Puree
For the Smoked Almonds
Method
For the Charred Broccoli
- 1
Prepare the Broccoli Rabe
Trim the ends of the broccoli rabe and wash thoroughly. Pat dry with a kitchen towel.
- 2
Char the Broccoli Rabe
In a large skillet, heat olive oil over medium-high heat. Add the broccoli rabe, salt, and black pepper. Sauté for 4-5 minutes until the broccoli is charred and tender. Remove from heat and set aside.
For the Sweet Potatoes
- 3
Prepare the Sweet Potatoes
Peel and chop sweet potatoes into small chunks.
- 4
Cook the Sweet Potatoes
In a pot, add sweet potatoes and cover with water. Bring to a boil and cook for 15-20 minutes until tender.
- 5
Make the Sweet Potato Puree
Drain the sweet potatoes and return them to the pot. Add coconut milk, nutmeg, and salt. Mash until smooth and set aside.
For the Citrus Saffron Beurre Blanc
- 6
- 7
Make the Beurre Blanc Sauce
Add white wine and bring to a boil. Reduce heat and simmer until reduced by half. Stir in lemon juice and saffron threads.
- 8
Finish the Beurre Blanc
Slowly whisk in remaining vegan butter until the sauce is smooth and creamy. Season with salt to taste.
For the Carrot Puree
- 9
Prepare the Carrots
Peel and chop carrots into small pieces.
- 10
Cook the Carrots
In a pot, combine carrots and vegetable broth. Bring to a boil and cook for 10-15 minutes until soft.
- 11
For the Smoked Almonds
- 12
Prepare Smoked Almonds
Measure out the smoked almonds and set aside for garnish.
