Adding carrots reduces the heavy flavor of broccoli and gives a lighter, sweeter, taste.
Ingredients for 4 Adult servings
- 1lb. broccoli cut into florets
- ¼ lb carrots, peeled and roughly cut into pieces.
- ½ medium onion, thinly sliced.
- 2 Tablespoons white unsalted butter / olive oil
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder, or one garlic clove crushed
- 1 bayleaf
- ½ teaspoon salt
- 1 ½ cups milk or 6 ounces soft Silken Tofu
- 1 cup water
- 4 Tablespoons grated cheddar cheese (optional)
Method
- Place saucepan on medium heat. Add butter/oil, bayleaf and thinly sliced onions.
- Saute onions for a couple of minutes, till golden. This converts the raw onion ‘smell’ into an aroma!
- If using fresh garlic, add at this stage.
- Add carrots. Saute for half a minute, lower heat, add ¼ cup water, cover and cook for 5 minutes.
- Add broccoli florets, then add the remaining water. Cook till fork tender.
- Add salt, pepper and garlic powder. (if fresh garlic has not been added)
- Remove from heat.
- When cooled, add milk/ tofu and blend in food processor on high speed till smooth.
- Warm, pour into bowls and garnish each serving with grated cheddar cheese.
FACT FILE
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Broccoli is rich in calcium, vitamin A and antioxidants One cup of cooked broccoli contains as much calcium as 4 ounces of milk and gives us 10% of our daily iron requirement. It is also a good source of folic acid. though dairy products are rich in calcium, they offer very little of the other element that is required for calcium absorption—magnesium. Broccoli contains magnesium.
Carrots are an excellent source of beta carotene and the protective antioxidants. Beta carotene is better assimilated by the body when carrots are cooked, but there is some goodness in raw carrots too. |
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