Date: Sun, 25 Sep 94 17:38:43 +0100
From: Annice Grinberg (VSANNICE@WEIZMANN.weizmann.ac.il)
This is the sauce recipe that Lorraine Brooks sent me that I made the other
day. It went over very well. I made a few minor modifications, which
follow the recipe. I think that this would also be excellent to serve as a
topping for baked potatoes, and, if made on the thick side, good just as a
side dish on its own.
Steam 1-2 heads of broccoli until real soft
Meanwhile saute 1 chopped onion and 3-4 cloves of chopped garlic
(more if you love garlic) in some white wine or broth.
When everything is done, dump into blender and add 1 cup veggie
broth, juice of 1 lemon, dash of salt, and pepper to taste (I use about
1 tsp.) and blend until smooth and thick. Add more broth if necessary
If you eat dairy you can also add parmeasan cheese.
I know this sounds too simple but it makes a heavenly pasta sauce
and keeps real well in the refrigerator for leftovers.
I couldn't get fresh broccoli (it's not in season in Israel now), so
used two pounds of frozen broccoli spears. I used only 1/4 tsp of
pepper (a whole tsp seemed like an awful lot), and added more salt.
I also needed some extra broth for a sauce consistency. I served
grated Parmesan on the side for those who wanted it.