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Broccoli a la Plancha: With Yogurt Curry, Sunflower Seeds, Black Currants

/ Source: Courtesy of chef Alex Seidel of Fruition in Denver
SERVINGS
4
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Courtesy Fruition
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

Ingredients
  • 3 large crowns broccoli
  • 1 cup cream
  • ½ russet potato, peeled and diced
  • 1 cup plain yogurt (sheep's milk preferred if you can find it)
  • 2 teaspoon curry paste (yellow preferred)
  • 1 cup sunflower seeds
  • 2 tablespoon butter
  • 1 teaspoon adobo powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ cup dried black currants, plumped
  • ½ cup dried apricots, diced and plumped
  • Chef notes

    Though this recipe appears to have a lot of steps, it's actually quite simple and can be made in no time at all. It's pretty enough to be served as a main dish, or perfect as a special, tasty side. And fear not, all the ingredients can easily be found in your local grocery store.

    Preparation

    1.

    Cut the broccoli crowns in half and peel the stems.

    2.

    Blanch the broccoli until tender, then shock in ice water.

    3.

    Reserve two of the heads four halves for later.

    4.

    In a small sauce pot, cook the diced potato and cream, when the potato is tender add two halves of the broccoli crowns.

    5.

    Simmer for five minutes and blend in a food processor or blender on high speed until smooth. Set aside.

    6.

    In a mixing bowl whisk curry paste and yogurt together until smooth, set aside.

    7.

    In a sauté pan over medium heat, toast the sunflower seeds in butter when toasted golden brown strain off the fat and toss the nuts in adobo powder, paprika and salt. Set aside.

    8.

    In a pre-heated sauté pan, sear the remaining broccoli crowns until golden brown.

    9.

    Remove from heat and mix with yogurt.

    10.

    To serve, spoon some of the broccoli puree on the base of the plate and place the whole broccoli pieces down on the puree. Sprinkle with sunflower seeds and dried fruit.

    Source: Courtesy of chef Alex Seidel of Fruition in Denver