1/4 cup. LG Herbes de Provence Infused Olive Oil
1/4 cup flour
5 cups stock
Creamy Broccoli Veloute
1 head of broccoli, blanched
1/2 cup blanched almonds or cashews
1 onion, diced
1 stalk celery, diced
-Melt olive oil in a saucepan over medium heat. Whisk in flour until the flour is completely incorporated into a roux. Let the flour cook for at least one minute. Slowly add in vegetable broth and whisk until smooth. Bring the sauce to a boil, and then reduce to simmer.
-Simmer blanched broccoli, almonds (or cashews), onion and celery in the veloute. Add vegetable stock if needed to thin down mixture. Simmer for 5-10 minutes and puree until silky smooth.
Recipe by: Chef Lauren Marshall from Coastal Healing
From the Mother Sauces Cooking Class