Published on: Wednesday, 20 March 2013 21:19:42.
Browsing the shelves at the grocery store today, I picked up a can of coconut milk. It turns out that coconut milk is only 1.3% carbohydrates. Coconut milk is usually found in Asian cuisine or desserts, but when I saw the beautiful heads of broccoli at the farmers' market, I had an idea: wouldn't the slight sweetness of coconut milk go well with this vegetable? And what about the flavor of almonds? There was only one way to find out, so we coated the tender broccoli florets with a batter of coconut milk and almond flour. That made them look almost like mushrooms, so I added a cream cheese and herb sauce that I'd eaten with baked mushrooms last year.
The result was - at least for me - a totally new taste experience. Instead of covering the fine flavor of the broccoli, the breading strengthened it. The coconut and almond harmonized nicely with each other, and the sauce gave the dish a summery flair.
Coconut-Almond Broccoli (to serve 4)
|2||heads of broccoli|
|100 g (4 oz)||almond flour|
|100 ml (1/2 cup)||coconut milk|
Cream Cheese Sauce
|300 ml (1 1/2 cup)||coconut milk|
|200 g_(8 oz)||yogurt|
|200 g_(8 oz)||cream cheese|
|2 tbsp||lemon juice|
Combine the remaining coconut milk (we used a 400 ml can, or about 2 cups) with yogurt and cream cheese, stirring to form a smooth sauce. Season with fresh thyme and marjoram. Salt and pepper lightly.
A really quick dish, and an exciting addition to your menu!
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