Thursday, April 2, 2009

Faux Curry Cream Sauce

Looking for a way to turn broccoli stalks and the stems of other greens into a hearty meal? A few nights ago we ate broccoli and collard greens in a simple stir fry and saved all the stalks and stems to make a broth. Once the greens were all boiled down and we'd transfered the rich, translucent green water into jars for storing, we looked at the ghosts of the vegetables we were about to throw out and decided against it, thinking that the most peasant-esque thing to do would be to make use of the whole shebang.

Here's what you need: Boiled-down brocolli and greens stems, some of the water used to boil it, a large potato, peeled and cubed, onion, garlic, salt, pepper and curry powder.

Boil the stalks and potatos in just enough of the water to cover and salt. Meanwhile, chop an onion into fairly small pieces and mince a couple cloves of garlic. Heat some olive oil in a dutch oven and sautee the onions and garlic with a teaspoon or two of cumin until very soft.

When the stocks and potato are so soft they fall apart at the slightest touch, throw them into a food processor with the steel blade. Add the onions and spice mix. Cover and blend, adding the water slowly through the top shoot until you get a very thick, creamy consistency.

Return this faux cream sauce to the dutch oven and add about a cup of spinach. When we made this, we didn't have any fresh spinach on hand, so we used frozen and it came out fine. Adjust seasonings.

We ate this sauce over brown rice and with a side of roasted name.

Total prep and cook time : a few hours (largely unattended)
Total cost (for the sauce) : not even a dollar
Total cost for the whole meal you see above for two people : about 4$

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