Broccoli is such a versatile vegetables that it's popular in many cuisines. In Chinese cuisine, broccoli is cut into bite-sized florets and usually stir fried or steamed. It can also be blanched and added to salads with a drizzle of olive oil. Cooked broccoli florets can be pureed into a sauce too.
It is believed that broccoli may help prevent some types of cancer and lower blood cholesterol.
Ingredients: Serves 2
1 Large Broccoli (about 250g - 300g)
250g Vegetable Penne (organic)
1/2 - 1 tbsp Garlic - chopped
250ml Chicken stock
2 tbsp Butter
Salt and pepper to taste
200g Prawns - shelled
60g Bacon - cut to strips
2 tbsp Cajun seasoning
Parmesan cheese
Method:
- Cut the broccoli into small pieces . Bring large pot of water to a boil with 1/2 tsp of salt and oil, add broccoli into it and cook for about 5 mins or place broccoli in a steamer and steam for 15 mins. Reserve some florets for garnishing.
- Place cooked broccoli and garlic in a food processor or blender. Add butter, chicken stock and puree everything until smooth.
- Pour broccoli sauce into a pot and heat up (If sauce is too thick, dilute with a little more of chicken stock). Add salt and pepper to taste and set aside for later use.
- Cook the vegetable penne according to package directions and place into serving plates.
- Season the prawns with Cajun spices. Heat oil in a pan over medium heat and fry the prawns for about 2 minutes on each sides, dish up. Put the bacon strips in the same pan and sprinkle Cajun spices on it and fry till bacon just cooked.
- Warm up the broccoli sauce and pour over vegetable penne and stir to combine.
- Place prawns and bacon on top of pasta. Garnish with reserved broccoli florets and parmesan cheese.
Labels: Noodles
