Have you got a broccoli skeptic in the family? There’s something about suspending broccoli in a creamy sauce that makes a convert out of a doubting Thomas. (And in this case, you can persuade vegans and dairy lovers alike.) Try this technique with other vegetables, too: asparagus, cauliflower, spinach, etc. Kids especially will go for the lightly sweet flavor accent that comes from Organic Valley’s all-organic soy creamer.
1 head broccoli (about 1 1/2 pounds total)
2 teaspoons plus 1 1/2 tablespoons olive oil, divided
1 1/2 tablespoons flour
2 tablespoons finely chopped fresh garlic chives or ramp leaves
salt and pepper
1/4 cup dry breadcrumbs
1. Heat oven to 450 degrees. Slice broccoli stems off close to the head. Peel stems with a vegetable peeler and then slice them thickly. Place stem pieces in a bowl and toss with 1 teaspoon of the olive oil. Spread pieces out on one half of a large, heavy baking pan that has been lined with parchment paper. Break or cut broccoli heads into even-sized florets. Toss with 1 teaspoon olive oil and spread out on other half of baking pan. Sprinkle all the broccoli with salt and pepper. Place in oven with stem pieces towards the back of the oven and bake until brown-tipped and partially tender, about 15 minutes.
3. Meanwhile, make a creamy sauce: Heat remaining 1 1/2 tablespoons olive oil in a medium saucepan; stir in flour and cook over low heat 5 minutes, stirring very often. Gradually whisk in soy creamer. Bring to simmer, very often. Keep stirring as it simmers for 2-3 minutes. Remove from heat. Season with salt and pepper. Stir in chives or ramp leaves.
4. Reduce oven heat to 350 degrees. Remove broccoli from the oven and transfer it to a baking dish. Fold in the sauce. Scatter the breadcrumbs evenly over the broccoli. Continue to bake until breadcrumbs are well browned 10-15 minutes. Serve immediately.
Copyright by Terese Allen