Recipe 12
Broccoli in saffron sauce
For 2 persons
Broccoli contains particularly high levels of the enzyme myrosinase, the precursor of sulforophane, and in combination with the glucosinolate is very good for the immune system. To take full advantage of the positive properties of myrosinase, broccoli should be steamed only briefly. It is best served while still firm to the bite.
For this recipe you will need
500 g broccoli
2 tbsp. ghee (alternatively clarified butter)
1 pinch of salt (we recommend rock salt or primal salt, not refined)
2 tbsp. chickpea flour or buckwheat flour
1 pinch of ground saffron
1 pinch of turmeric
1 pinch of asafetida (or alternatively 1 tsp. Worcestershire sauce)
1 a little grated nutmeg
1 pinch of black pepper
1 tsp. brown sugar or coconut blossom sugar
200 ml cream or coconut cream
The broccoli is carefully rinsed and cleaned. For further processing, cut the broccoli into small florets. Cut the coarser stem sections into thin, bite-sized sticks. Put 1 tbsp. clarified butter in a hot pan and roast the broccoli briefly in it. The broccoli should be cooked through, but still firm to the bite. Remove the broccoli and set it aside. Again, add 1 tbsp. clarified butter to the hot pan and sweat the chickpea flour / buckwheat flour in the pan. Deglaze the sweat with cream or alternatively coconut cream. You should stir everything briskly to make an even sauce without lumps. Add the ground saffron and turmeric to the sauce and season with asafetida, pepper, nutmeg and sugar. As an alternative to asafetida, you can also use Worcestershire sauce. Add the broccoli to the sauce and let everything sit for about 5 more minutes before serving.
Suggested Variation:
Broccoli in saffron sauce can be extended very tasty with Panir and roasted almond slivers, for example.