Oven Roasted Broccoli by Chef Vineet Bhatia
OVEN ROASTED BROCCOLI, BROCCOLI CREAM
A great vegan and lactose free option with wonderful flavours and beautiful to look at.
A real hit when you entertain guests, i personally love to carve this infront of my guests.
Ingredients:
I medium size broccoli
Trim the broccoli stalk and also the florets on the underside of the broccoli. Cut the top of the broccoli head to form a flat top. This helps the broccoli to sit firmly upside down.
Reserve the trimmed broccoli florets for the broccoli cream
Boil the broccoli in salted wait till they are 3/4 cooked, the stalk will only get half cooked.
OVEN ROASTED BROCCOLI:
2 tablespoon sundried tomato paste in oil
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika powder
1 tablespoon oil
Juice on 1/2 a small lemon
salt
Mix together all the ingredients till smooth and rub on the large broccoli flower.
Roast in a preheated oven at 200 C /390 F for 6-8 minutes or till the broccoli gets lightly charred.
Remove and rest for a few minutes.
BROCCOLI CREAM:
4 tablespoon coconut milk
1 clove garlic
salt
squeeze of lemon
Roast almond flakes to garnish
Put all the ingredients along with the boiled broccoli trimmings into a food processor and blitz to for a vibrant green paste.
ASSEMBLY:
Spoon the broccoli cream on the plate and place the oven roasted broccoli upside down in the centre of the sauce.
Sprinkle roasted almond flakes and garnish with flowers.
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