Creamy soy sauce with broccoli
Description
Perfectly complements meat, poultry, and side dishes. Creamy soy sauce with broccoli goes well with fish and poultry dishes or can be used as a dressing for pasta or rice. It seems like you're making something out of nothing (since we usually throw broccoli stalks away), yet you end up with a nutritious and delicate creamy sauce. This recipe is especially suitable for those who are fasting or following a vegetarian diet. If you can't find soy milk at the store, try using any other plant-based milk. The milk I used has the consistency of thick sour cream. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. Wash the cabbage core and chop it finely. Leave out the very bottom part, as it is too tough.
- 2
Step 2
2. Place the broccoli in a saucepan, pour in water to completely cover it. Bring to a boil, reduce the heat, and cook until the broccoli is tender (about 15-20 minutes).
- 3
Step 3
3. Add the peeled and chopped garlic to the broccoli. Cook for a couple of minutes.
- 4
Step 4
4. Blend everything directly in the pot using a blender, together with the water in which the broccoli was boiled.
- 5
Step 5
5. Add the soy milk and mix. Bring to a boil and reduce the heat.
- 6
Step 6
6. Add Italian herbs, salt, and pepper to the sauce to taste. Mix and blend once again with a blender.
- 7
Step 7
7. Add lemon juice to taste. Mix and set aside.
- 8
Step 8
8. Transfer the sauce to a sauce boat and serve!