Roasted broccoli and spring onions with peanut-citrus cream

Ingredients for 2 servings:

• 600 g broccoli florets
• 4 stalk(s) spring onion(s)
• 4 tbsp peanut oil
• ¼ tsp salt
• 20 g peanuts, unsalted
• 140 ml soy cream (Soy Cream Cuisine)
• 80 g peanut butter
• 15 g miso paste, dark
• 1 tsp soy sauce
• 8 g ginger root
• 3 small garlic cloves
• 4 kaffir lime leaves, dried
• 2 tsp, levelled cane sugar, brown
• 1 m.-sized cardamom pod(s), black
• ¼ tsp chili flakes
• 2 tbsp lime juice
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the broccoli into florets and use the stalks for another purpose. Wash the spring onions, separate the white parts from the green parts, cutting the white parts into thicker slices and the green parts into thin rings. Slice the unpeeled ginger, peel the garlic, and lightly crush it with a knife. Grate some of the black cardamom pod into a small bowl. Press the pod down with the back of a knife. Blanch the broccoli florets in boiling salted water for about 3 minutes and then refresh in very cold water. Drain well for later use. Pour the soy cream into a small saucepan, add the soy sauce, crushed garlic, ginger slices, crushed cardamom pod, chili flakes, the slightly torn kaffir lime leaves, and cane sugar. Bring everything to a boil, stirring well to dissolve the sugar. Then reduce the heat significantly and simmer gently for about 15 minutes to allow the flavors of the ingredients to infuse into the soy cream. Towards the end, stir in the miso paste and dissolve completely. Place the peanut butter in a bowl. Pour the flavored soy sauce through a sieve onto the peanut butter and mix with the fresh lime juice to form a smooth sauce. Add the zest of the cardamom pod to taste for a light smoky aroma, reminiscent of an open flame. Finally, season with salt to taste. In the meantime, heat a pan with peanut oil and fry the blanched broccoli for about 5-6 minutes over high heat, seasoning the broccoli with the specified salt. The broccoli can have visible brown spots at the end for appropriate roasting aromas, but of course it shouldn’t turn black over a large area. Halfway through the cooking time, add the white pieces of the spring onions and fry them. Meanwhile, lightly dry-roast the peanuts in a small pan. When serving, spread the peanut-citrus cream over the broccoli and sprinkle with the roasted peanuts and green spring onion rings. Without any other ingredients, this isn’t just a simple side dish, but a small main course. Tip: If you don’t have kaffir lime leaves, omit them or add a little more ginger or lime juice at the end. Without black cardamom, the dish lacks a light smoky note and other bitter-spicy citrus flavors. You could also create a certain smoky note with a little smoked salt or liquid smoke. If using smoked salt, you may want to reduce or omit the soy sauce to avoid overly salty results.