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Ramon Gouws – Broccoli met Bloukaassous

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Ramon Gouws – Broccoli met Bloukaassous         

Karen Blanchè – Savoury Buns


20 Min


4 Persone



800g Tender stem broccoli

25ml B-Well Olive oil

100g Flaked Almonds, toasted

100g Pecan nut halves, smoked

1 Lemon zested

1Lt Cream

1 Garlic clove

350g Blue cheese grated

3 Sprigs Thyme

Black pepper and salt to taste


  • Bring a pot of water to a rolling boil and season heavily with salt
  • Blanch the tender stem broccoli in the rolling boiling water for 1 minute, then remove and place into an ice bath, then drain and pat dry.
  • For the sauce, add the cream into a thick based pan along with the thyme and garlic and reduce by 1/3, then strain through a sieve and discard the thyme and garlic.
  • Add the cream mixture back into a pan and bring to a simmer, then add the blue cheese and remove from the heat and stir until smooth.
  • Heat a grill pan over high heat, coat the broccoli stems with the B-Well olive oil and brown in the pan- but do not overcook.
  • To finish, add the broccoli into the blue cheese sauce and then plate onto a plate. Sprinkle with toasted almonds, smoked pecans and fresh lemon zest.
  • You can garnish with roasted cherry tomatoes.
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