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Broccoli and Goat Cheese with Walnuts Recipe Video
|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)|
Calories 109 Calories from Fat 57
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 3.7 mg
Sodium 131.1 mg5.5%
Total Carbohydrates 9 g3%
Dietary Fiber 2.9 g11.8%
Sugars 2.8 g
Protein 5 g10.2%
Vitamin A 15.8% Vitamin C 122.5%
Calcium 6.6% Iron 6%
*Based on a 2000 Calorie diet
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.