Broccoli Crunch
- 4 -5 cups tiny broccoli florets (and chopped stalks if you like)
- 1 garlic clove, smashed and chopped
- scant 1/2 teaspoon fine grain sea salt
- 1/4 cup almond butter
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- 2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
- 1/2 small red onion, thinly sliced
- 1/2 cup toasted or candied walnuts or almonds
- 1/3 cup pan-fried crunchy shallots*
- chives (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Apples, small crisp (2)
- Broccoli florets, tiny (4 cups)
- Chives (1)
- Red onion, small (1/2)
- Shallots, crunchy (1/3 cup)
- Toasted or candied walnuts or almonds (1/2 cup)
- Condiments
- Almond butter (1/4 cup)
- Cooking & Baking
- Garlic clove (1)
- Honey (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt, fine grain (1/2 scant teaspoon)
- Drinks
- Lemon juice, freshly squeezed (3 tablespoons)
- Water, hot (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published October 5, 2008 (4 years ago).
40 people saved this recipe.
