Broccoli with Poppy Seed Sauce

SUBMITTED BY: SHANPARKS PHOTO BY: pomplemousse

"A delicious sauce that can be served directly on top of the cooked broccoli or cauliflower, or chilled and used as a vegetable dip. The only way my kids will eat broccoli or cauliflower!"

PREP TIME	15 Min
COOK TIME	5 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 1/2 cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 cup chopped pecans (optional)

READ REVIEWS (1)

DIRECTIONS

Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.

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REVIEWS

Reviewed on Apr. 12, 2008 by pomplemousse

We didn't really like this recipe as is.I really liked the idea of poppy seeds with broccoli, which was why I picked it. However, I couldn't really taste the poppy seeds and bf wnated to know if I had used thousand island in the sauce somehow. I hadn't, but once he'd said that it did make sense. The sauce also made the broccoli cold, which I didn't like. I really like the idea, but I don't like the sour cream added to it, so I might try it again without the sour cream, butter and onions to see if it would work more like a dressing. Thanks, though, for the recipe and the idea.

1 user found this review helpful