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broccoli-sauce recipe

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
    for processing.
    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.
 kwvegan vegan