Roasted Broccoli with Three Sauces

Serves:
4-6

Ingredients

Directions

Broccoli Pesto
Roast broccoli florets in 350 degree oven for 4 minutes. Set aside.

Combine broccoli, walnuts, garlic, lemon, parmesan together and pulse in food processor. Slowly add olive oil until well blended.


Roasted garlic-white bean dip
Place raw garlic in extra virgin olive oil just to cover in saucepan. Bring to boil over medium high heat. Cook for about 5-8 minutes until lightly golden. Set aside.

Combine roasted garlic with oil and cannellini beans in food processor. Puree until smooth. Add more oil if needed.


Broccoli-yogurt-feta-lemon dip
Combine all ingredients until well blended using a whisk or burr mixer.

Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.


Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.