John Myers
Steamed Broccoli on Pumpkin – Mango Sauce with Buttered Nuts
The perfect steamed broccoli on pumpkin – mango sauce with buttered nuts recipe with a picture and simple step-by-step instructions.
- 1 piece Mini broccoli
- 1 maturity Freshly diced mango
- 200 g Freshly diced Hokkaido pumpkin pulp
- 2 tbsp Ceshew nuts
- 2 tbsp Filtered water
- 3 tbsp Walnuts
- 100 g Butter
- Salt and pepper a.d.M.
- 3 Branches Finely chopped parsley
- 4 piece Waxy potatoes
Preparations
- Wash the broccoli (if there is no mini broccoli then half a large one) Remove the stone and cut the mango. Wash the pumpkin, cut in half and cut into pieces, the rest can be used for other purposes. Peel and wash the potatoes and put them in the salted water.
- Cook the broccoli in salted water, it should stay firm to the bite, soak in the ice water so that it retains its color.
- Put the pumpkin meat in a saucepan, add some homemade broth and cook, it takes about 10-15 minutes. Then add the mango, puree everything with a hand blender. Put the ceshew nuts in a blender, add some water and puree until it becomes a pulp, add this and the pumpkin mango sauce, stir everything well and season.
- At the same time, leave out the butter in a coated pan and leave the walnuts, which I chopped up beforehand, a little or toss in the butter, DO NOT brown otherwise the nuts will be bitter. I use the rest of the butter that remains in the pan for other purposes.
- Now you can serve, pour the sliced parsley over it – bon appetite and have fun cooking
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