This recipe offers a harmony of smoked paprika-blessed broccoli ‘steaks’, parsley/chilli sauce and the smoothness of butter bean purée. A culinary journey of flavor and nourishment, it’s a simple ritual to prepare, nourishing both body and spirit. |
INGREDIENTS
2 broccoli (or cauliflower)
1 tablespoons smoked paprika
2 tablespoons butter
Salt
Pepper
Olive oil
PARSLEY/CHILLI SAUCE
20g parsley leaves
1/2 stick celery
1 thumb ginger
2 red chilli
2 tablespoons apple cider vinegar
2 tablespoons tamari sauce
50ml extra virgin olive oil
Salt
Pepper
BUTTER BEAN PURÉE
700g jar of butter beans
2 tablespoons water
2 lemons
2 tablespoons nutritional yeast
Salt
Pepper
Instructions:
1. First, make the parsley/chilli sauce.
Finely chop the parsley, ginger, celery & chillies then add to a mixing bowl with the vinegar, tamari & olive oil and season to taste. Mix thoroughly and set aside.
2. Make the butter bean puree.
Drain and rinse beans thoroughly. Add into a blender with the lemon juice, water, ginger, salt, pepper & nutritional yeast. Blend until smooth and set aside.
3. For the Veg ‘steaks.’
Take your vegetable and cut out an inch thick ‘steak’, using the middle-centre of the broccoli.
(Save the extra florets for another recipe.)
Season the ‘steaks’ with paprika, salt, pepper & olive oil on both sides and massage well.
Heat a frying pan to medium high. Add 2 tablespoons olive oil. Once hot, add the ‘steaks’ and press down to sear. After several minutes turn over and fry other side until golden brown.
Then add the butter and a tablespoon of parsley/chilli sauce to the pan and use the buttery liquid to baste the ‘steaks’ for a couple of minutes.
Once the ‘steaks’ are cooked, remove from the pan.
Pour the bean purée into the middle of a plate. Place the ‘steak’ on top, drizzle with the rest of the chimichurri & enjoy.
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