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Salient. Official Newspaper of the Victoria University Students' Association. Vol 41 No. 18. July 24 1978
Broccoli with Mock Hollandaise Sauce
Broccoli with Mock Hollandaise Sauce
Begore giving you the recipe it is worth noting that all cabbage-like veges contain sulphur which, with boiling, can form distasteful compounds. It is therefore essential to keep boiling to an absolute minimum. Unless you have a steamer, of pressure cooker try placing veges in rapidly boiling water and boil only until soft (no longer than ten minutes usually).
You will need for 4-6 people:
- 3/4 kg of broccoli cooked until stems are soft.
While this is cooking you can make sauce, for which you will need:
- 2 tablespoons margarine
- 2 tablespoons flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup water
- 2 tablespoons vinegar
- 1 egg
Melt margarine in a saucepan, blend in flour, sugar and salt. Stir in water and vinegar and cook until thickened. Let cool slightly and add beaten egg. Sauce may be reheated but do not boil.
Another quick and easy method of cooking green vegetables is stir-frying. This is particularly useful for those who cannot face the thought of boiled greens. Try the following quick recipe.