Broccoli are extremely low in calories and fats, whilst providing a good serving of vitamin C, K and B. They are a perfect idea for a low carb meal that is healthy, filling and tasteful. With its brillian green, this broccoli cream sure makes for a nice entrée. It can also be served cold.
Broccoli were already on the tables of the ancient Romans, thus it’s not a mystery that Italians use them in so many different recipes.
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
- Broccoli: 200 g
- Fresh or Frozen Prawns: 80 g (about 8 medium-sized prawns)
- Garlic: 2 cloves
- Anchovy fillets in olive oil: 2
- Extra Virgin Olive oil (EVOO): to taste
- Dried chili pepper flakes: a teaspoon
- Salt and pepper: to taste
Method
Let’s start with the broccoli cream:
Cut the broccoli stalks – but do not throw them away.
Tip: You can use the broccoli stalk to prepare some delicious homemade broth or soup.
Chop broccoli florets in small pieces.
Pour in plenty of cold water in a saucepan, bring it to a boil over high heat.
Boil broccoli florets in salted water for about 10 minutes or until they soften up.
Drain and set them aside along with their cooking water.
Heat up a couple of tablespoons of EVOO in a pan, fry up garlic cloves along with anchovy fillets and dried chili pepper flakes for a couple of mins.
Add broccoli to the pan and stir fry them for about 5 mins, add a ladle of cooking water.
Transfer all into a food processor.
Blend them into a smooth cream, add some of the cooking water if necessary. The cream should have a homogeneous texture.
Cooking prawns:
shell them and use a toothpick to remove the black vein on the back, then rinse the clean prawns under cold running water and dry them.
Heat up a tablespoon of EVOO in a pan – or on a griddle – add prawns. Make sure to cook them evenly on each side; it should take about 1 min for each side.
Serve the broccoli cream topped with seared prawns, a drizzle of EVOO and a pinch of freshly ground black pepper.
11 Comments
Looks great Firoenza, am anxious to try this as a starter for Easter. I’m thinking this Broccoli cream can also be served with crisp, fresh vegetables … what do you think, should I give that a try too?
Dear Anna,
thank you so much.
The idea of crisp vegetables might work! I’d choose potatoes or even carrots.
I also like the simple version seasoned only with a little Evoo and served with simple croutons or crispy bacon ..
Keep me posted 🙂
Looks delicious. Why wouldn’t you boil the broccoli in the garlic water? I have to try this, a great combination.
Thank you Mimi. Keep me posted!
This was really tasty and healthy too. I’m glad the broccoli cream was dairy free as I have a sensitivity to dairy.
Cindy, thank you for your comment.
That’s exactly what we wanted to get, a tasty and healthy broccoli cream suitable for everyone!
Remind me not to read your blog on an empty stomach! This looks so yummy!
haha
I’m not so sure I’ll be able to remind you 😀
Thank you for this, Sarah!
What a great idea to turn heatlhy broccoli into cream!
Sounds like a delicious appetizer. I love Prawns. The broccoli cream sauce sounds amazing.
Thank you so much, Candi! I’m pleased you like it
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