Ingredients:
To prepare:
Prepare the sauce first so that you can
set it aside and reheat before serving. In a sauce pan on low heat, place the
flour and the butter. Mix the two, letting them cook into a paste. Add the
chicken or vegetable broth and bring to a simmer while stirring. When the sauce
is thick enough to coat the back of a spoon, season to taste with salt and
pepper and set the velouté aside.
Wash the broccoli and cauliflower
thoroughly. Cut them up into small, bite-sized flowerettes. Peel and chop the
garlic finely and set aside.
In a pan on medium heat, pour in the
olive oil. When the oil is hot, toss in the chopped garlic and sauté but don’t
let it brown. Add the broccoli and cauliflower and sauté. Cover the pan and let
the vegetables cook until tender, sautéing occasionally.
When the vegetables are almost cooked,
pour in the velouté, enough to coat the vegetables. Serve warm.
This is an excerpt from the book: The 7 Day Detox Diet
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