BROCCOLI WITH TWO SAUCES
Broccoli med två såser
The Beautiful, green broccoli is a lovely, delicious vegetable. As a matter of fact, broccoli au gratin was the very first thing I learned how to make (it was a very, very simple gratin with boiled broccoli, shredded ham and lots of cheese, but I felt like I had made a Cordon Bleu or something when I was 8 years old and I made it for every friend and classmate who came home to visit and some of them didn't even know what broccoli was … remember this was in the early 70s!). This is a recipe for boiled broccoli with two really good sauces, one cold and one hot.
Serves 4
1 lb broccoli
water, salt
Aurora Sauce:
1 oz butter or margarine
3 tablespoons flour
approx 1.6 cups milk
2 to 3 tablespoons tomato paste
½ to 1 teaspoon salt
some white pepper
a pinch of sugar
1 hard-boiled, chopped egg
Golden Sauce:
0.8 cup crème fraîche
½ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon curry
some curry to sprinkle the surface
Trim and rinse fresh broccoli, put it in boiling, lightly salted water and boil for about 5 minutes. Drain it and put on a serving plate with one or both sauces.
Sauce Aurora:
Melt the fat and beat in the flour. Dilute with milk, little by little, to a smooth sauce. Beat in the tomato paste and flavor with salt, pepper and maybe a little sugar (brings out the taste when tomatoes are involved).
Pour the sauce in a bowl and sprinkle with hard-boiled, chopped egg. Serve with the warm broccoli.
Golden Sauce:
Mix all ingredients and pour the sauce in a bowl. Sprinkle with curry and serve with warm or cold broccoli.
Enjoy!
Bella
Broccoli med två såser
The Beautiful, green broccoli is a lovely, delicious vegetable. As a matter of fact, broccoli au gratin was the very first thing I learned how to make (it was a very, very simple gratin with boiled broccoli, shredded ham and lots of cheese, but I felt like I had made a Cordon Bleu or something when I was 8 years old and I made it for every friend and classmate who came home to visit and some of them didn't even know what broccoli was … remember this was in the early 70s!). This is a recipe for boiled broccoli with two really good sauces, one cold and one hot.
Serves 4
1 lb broccoli
water, salt
Aurora Sauce:
1 oz butter or margarine
3 tablespoons flour
approx 1.6 cups milk
2 to 3 tablespoons tomato paste
½ to 1 teaspoon salt
some white pepper
a pinch of sugar
1 hard-boiled, chopped egg
Golden Sauce:
0.8 cup crème fraîche
½ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon curry
some curry to sprinkle the surface
Trim and rinse fresh broccoli, put it in boiling, lightly salted water and boil for about 5 minutes. Drain it and put on a serving plate with one or both sauces.
Sauce Aurora:
Melt the fat and beat in the flour. Dilute with milk, little by little, to a smooth sauce. Beat in the tomato paste and flavor with salt, pepper and maybe a little sugar (brings out the taste when tomatoes are involved).
Pour the sauce in a bowl and sprinkle with hard-boiled, chopped egg. Serve with the warm broccoli.
Golden Sauce:
Mix all ingredients and pour the sauce in a bowl. Sprinkle with curry and serve with warm or cold broccoli.
Enjoy!
Bella
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