Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
12 | cloves garlic |
1 Bund | Broccoli |
4 Esslöffel | butter sweet |
3 Esslöffel | flour |
1 Teelöffel | salt |
1/2 Teelöffel | black pepper |
2 Tasse | milk |
| Half-and half; as needed |
| Hungarian sweet paprika |
Drop unpeeled garlic cloves into boiling water for one minute (30 seconds for small cloves); remove from water, peel, and mince. Cut broccoli into buds and stems, discarding woody portions. Cook in boiling water until tender; remove and drain. Melt butter in 2-quart saucepan. When butter starts to bubble, add garlic, stirring rapidly for a few seconds. Quickly add flour, salt, and pepper. Stir constantly for one minute. Add milk and broth, stirring briskly with a wire whisk until sauce is thickened. In a blender or food processor, puree broccoli with a little sauce, adding remaining sauce until all of broccoli is blended. Correct seasonings to taste and thin with half-and- half to the desired consistency. Serve sprinkled with Hungarian sweet paprika.
better the second day and may be served cold as well as hot. Add a little half-and-half the next day just before serving.
[ The Garlic Lovers' Cookbook, Vol Ii; Celestial Arts; 1985 ]
|
|
Anmerkungen zum Rezept:
keine |