Broccoli Almonds in Cream Sauce with Olives
Almond broccoli in cream sauce with olives is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g broccoli
- 1 Shallot
- 50 g black pitted olives
- 1 tbsp Olive Oil
- 100 ml vegetable broth (instant)
- 1 tsp Dried oregano
- 2 tbsp crème fraîche
- Salt
- pepper (ground)
- 1 tbsp toasted almond kernels
Instructions
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1.
Cut the broccoli into small florets, peel and slice the stems. Boil the stems in salted water for about 10 minutes until al dente; after 5 minutes add the florets, remove both and drain.
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2.
Meanwhile, peel and finely dice the shallot. Chop the olives finely. Heat the oil, sauté the shallot until translucent, pour in the broth and season with oregano. Add the olives and let the sauce simmer over medium heat for 2-3 minutes; stir in the crème fraîche and season with salt and pepper to taste.
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3.
Toast the almonds in a dry pan without fat.
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4.
Arrange the broccoli on plates, drizzle with the sauce and sprinkle toasted almond flakes before serving.
