This ‘You beaut’ Broccoli Sauce is an alternative to consider in the unlikely event you EVER – shock! horror! – tire of green sauce…!
You probably already know just how much I love a green sauce. Perhaps this wee recipe for SuperKALEYfragalistic Sauce has already hit your radar? Or, maybe you saw my AMAZING Anchovy and Roasted Garlic Green Sauce when it popped up? Or, it could be that you are one of the many, many converts to my Lucky Dip Green Sauce Equation?
I really love green sauce
In fact, I love green sauce so much I even have a whole post dedicated just to making it from scratch… How to Make Green Sauce.
But sometimes, even I want to experiment with something new. So, today I bring you mu you beaut BROCCOLI sauce!
Something new, snazzy, or fancy. Awesome!
The newest model. (Australian slang)
And, before you say anything, I know it’s green. Sort of. But that’s as close as it really gets to a traditional salsa verde number.
Because the secret of this sauce is in the long slow cook.
Yep. We braise the broccoli for a g e s so that it becomes über soft.
“He could do this. He’d survived boot camp. He’d survived combat and the harsh weather of Afghanistan. He could survive broccoli. Probably.”
― Shannon Stacey
I first had slow braised broccoli with scrambled eggs and feta at Jared Ingersoll’s Dank Street Depot (sadly, no longer in operation), and they became a firm favourite.
If you’ve never tried slow-cooked broccoli before, you’re definitely in for a treat. It’s a different beast entirely to when it’s steamed, or even roasted. It takes on the mellow flavour that your mouth will thank you for. It is really worth the extra time, and the most challenging part of this recipe by far is the chopping of the broccoli into wee florets at the beginning.
How to use your YOU BEAUT Broccoli Sauce?
A little stumped as to what you can do with this nutrient dense little number? Here are some ideas…
- Make an AIP-friendly pizza using this sauce as an alternative to tomato (or even Nomato) sauce. I use this pizza base recipe.
- Stir a generous dollop through sautéed zucchini noodles and throw on some hot smoked salmon for a super easy and nutritious supper
- Make your next piece of grilled fish, poultry or steak that little bit sexier by topping with a spoon of this puppy.
- Schmear onto flattened individual chook thighs, before rolling up and baking in a hot oven for 25 minutes. Dinner is served!
- Slice up a Lebanese (small) cucumber and pop a wee spoonful of this onto each slice for a scrummy afternoon snack.
Here’s the recipe…
- 1 kg broccoli (about 2¼ pounds), washed and chopped into small florets (including the peel and chopped stalks)
- 1 head of garlic, peeled and finely chopped
- 10 -12 anchovies
- ⅓ cup freshly squeezed lemon juice
- 600 mls (20 fl oz) chicken bone broth
- 150 mls (5 fl oz) avocado oil
- Freshly chopped parsley for garnish
- Throw your chopped broccoli, finely chopped garlic, anchovies, lemon juice, bone broth and avocado oil into a large pot. Bring to a simmer over medium heat.
- Pop on a lid and slow-cook over medium-low heat until the broccoli is super soft, about an hour.
- Remove the lid and cook until the liquid is almost all reduced, about 30 minutes.
- Season to taste.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable
First published in August 2016