Broccoli With Goat Cheese Sauce
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
64
Spice
60
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 large
Egg1 tsp
Ground Cumin1 tsp
Cayenne1 tsp
Salt1 tsp
Turmeric1 cup
Olive Oil1 cup
Water2 tbsps
Orange Juice (fresh)1 bunch
Broccoli (1 1/2 pound)Directions:
1
Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid
2
Reduce heat to low and cook eggs, covered completely, 10 minutes
3
Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes
4
Peel eggs and halve
5
Remove yolks and reserve
6
(Reserve whites for another use
7
) Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute
8
Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth
9
Season sauce with salt and additional lemon juice
10
Trim broccoli and peel stems, keeping them attached
11
Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes
12
Drain broccoli in a colander and serve hot or at room temperature with sauce
13
Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid
14
Reduce heat to low and cook eggs, covered completely, 10 minutes
15
Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes
16
Peel eggs and halve
17
Remove yolks and reserve
18
(Reserve whites for another use
19
) Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute
20
Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth
21
Season sauce with salt and additional lemon juice
22
Trim broccoli and peel stems, keeping them attached
23
Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes
24
Drain broccoli in a colander and serve hot or at room temperature with sauce