BROCCOLI IN COCONUT ORANGE LEMON SAUCE
Fresh steamed broccoli cuts tossed with a creamy coconut orange lemon sauce!
Sauce: makes 3 cups (reserve leftover sauce for other use)
15 oz. can Cream Of Coconut by Goya
1/3 c. orange marmalade (I used Smucker’s brand)
2.9 oz. pkg. Jello Cook & Serve Pudding & Pie Filling
1/2 c. Champagne vinegar (I used Napa Valley Naturals brand)
1/4 c. prepared yellow mustard
3 peeled garlic cloves, finely chopped
1/2 t. dried dill weed
1/4 t. red cayenne pepper
1 t. salt
1/2 c. soy sour cream (I used Tofutti brand)
In large saucepan, over medium heat, combine all ingredients, stirring after each addition to incorporate all ingredients, then continue to cook and stir till thickened.
Reduce heat to low, cook uncovered, stirring occasionally for 10 minutes. Remove from heat. When warm, place a piece of wax paper or plastic on the surface of the dressing. Refrigerate in the saucepan till cold.
When cold, the sauce will be very thick and strong-flavored. We want this.
When ready to serve over your cooked veggies, remove lemon mixture from refrigerator, remove wax paper/plastic wrap, then stir with spoon to make smooth.
At this point if the dressing is excessively thick, then add a tablespoon of water to thin a little, while still keeping it thick.
Now add the soy sour cream and stir till completely incorporated.
1 lb. fresh or froz. steamed broccoli cuts, cooked till tender, but still bright green and drained well.
Place 1 cup of sauce in large skillet. Cook over very low heat, stirring continuously till melted and very hot.
Add drained broccoli cuts, stirring to coat thoroughly. As some of the liquid leaks from the broccoli into the sauce, keep stirring to make the sauce smooth and fluid. Heat to very hot, then serve immediately.
Notes: I think you’ll agree that this is a delicious creamy sauce to serve over vegetables. Next time, try green beans or brussel sprouts.
One cup is sufficient for one pound of veggies. Use leftovers for a coleslaw dressing. Yes, this is a multi-purpose sauce.
Check this out > Red Radish Coleslaw