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Broccoli And Goat Cheese With Walnuts

DiabetesEveryDay's picture
Join Toby as she prepares this delicious vegetable dish courtesy of Connie Guttersen, RD, PhD from her new book "The New Sonoma Cookbook" (2011, Sterling Publishing). This dish proves again that managing diabetes and fabulous foods go hand in hand.
  Broccoli 1 Pound, trimmed and cut into 1 inch pieces
  Buttermilk 1⁄2 Cup (8 tbs)
  Flat leaf parsley 1 Tablespoon, chopped
  Dijon mustard 1 Tablespoon
  Extra virgin olive oil 2 Teaspoon
  Fresh thyme 1 Teaspoon, chopped
  Red wine vinegar 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Kosher salt 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon, grounded
  Pepper 1⁄8 Teaspoon, freshly grounded
  Red onion 1⁄2 Cup (8 tbs), thinly slivered
  Walnut 1⁄4 Cup (4 tbs), toasted and coarsely chopped
  Semi soft goat cheese/Feta cheese 1 Ounce, crumbled
  Salt 1 Teaspoon (Boiled in salt water)

1. In a large pan, bring 2 quarts of water to boil and boil the broccoli with 1 teaspoon of salt; cook for 6 - 8 minutes until broccoli is crisp but tender.
2. Drain and set aside.
3. In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, red wine vinegar, garlic, kosher salt nutmeg and pepper.
4. Add the broccoli and red onion; stir it gently to coat.

5. Plate the broccoli and top with walnuts and goat cheese.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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