Creamy Broccoli Basil Flax Cream Coulis

The word “basil” is derived from the Greek term “basileus”, which means King.  It is said to provide natural endorphins when eaten.  It tastes like baked summer with a warmed cherry on top.

Thank goodness I’m not allergic to basil.

The raw garlic gives spice to this luciously fresh summer coulis.  No need for cream with the soaked flax seed meal.  A special treat atop everything from roasted vegetables to fresh market duck eggs!

Broccoli Basil Flax Cream Coulis

1/2 cup broccoli florets, plus 1/2 stem of broccoli, skin removed

1 tbs. flax seed meal

2 tbs. water

1/4 large white onion, diced

2 tbs. high heat oil

1 clove garlic, minced

1/2 cup fresh basil, loosely chopped

1/2 tsp. sea salt, divided

1/4 tsp. freshly ground black pepper

*

Preparation time: 10 minutes

Cook time: 8-10 minutes

Yields about 3/4 cup coulis

1. Soak 1 tbs. flax seed meal with 2 tbs. water in a small bowl.  Set aside.

2. Cook broccoli in boiling water for about 4-5 minutes, or until a fork is easily inserted.  Remove from heat, strain, and set aside.

3. In medium saucepan, heat oil over medium-high heat.  Saute’ onion for 4-5 minutes, stirring occasionally, until edges have just started to brown.  Remove from heat.

4. In food processor, blend cooked broccoli, 1/2 tsp. minced garlic, flax seed goo, and cooked onions.  When creamy texture forms, add fresh basil, salt, and pepper, and blend until as creamy as possible.  Strain through a fine metal sieve for a creamy coulis, or simply use as-is for a more textured topping.

Bon appetit!

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