Recipes
21 September 2011
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1/8 teaspoon dried crushed red pepper (optional)
- 2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks
- 1 cup canned cannellini (white kidney beans), rinsed well & drained
- 2 tablespoons fresh lemon juice
- Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly.
- Steam broccoli florets and stalks until very tender,
about 8 minutes. Rinse with cold water. Drain. Transfer to food processor.
- Add cannellini, lemon juice and oil-and-garlic mixture. Process until
smooth.
- Season broccoli puree with salt and pepper.
- Great served on crudites, crackers or toast, including dehydrated flax crackers.
Parent Category: Recipes
Category: Sauces & Dressings