Broccoli with Orange-Verjuice-Butter Sauce

Broccoli with Orange-Verjuice-Butter Sauce

Sometimes retro is good, right? We make fun of the food from the 70’s and 80’s in its seemingly insane attempts to be more sophisticated. But amongst all the dishes that seem are so funny when we look back at them are some gems – let’s not throw the baby out with the bathwater.

Out of that era comes an orange sauce that pairs nicely with broccoli. I make it quickly – no French finesse here when we need to get food on the table. Good Australian Verjuice makes a delicious addition, but use white wine if you wish. Go the whole way and top the dish with toasted flaked almonds if desired – they are lovely with this dish.

I have been known to make a plate of this and eat it for lunch. It is that good. If you can get home-grown oranges, all the better. We have 2 trees and they taste so good compared to shop bought ones.

Similar dishes include Broccolini and Snow Peas with Sweet Tahini Dressing, Spicy Chickpeas with Broccoli, Sri Lankan Broccoli Curry (use broccoli in place of the okra), and Lemak Style Vegetables.

Browse our Broccoli dishes, or be inspired by our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Broccoli with Orange-Verjuice-Butter Sauce

Broccoli with Orange-Verjuice-Butter Sauce

Trim your broccoli and cut into florets. Steam for 5 minutes or until tender.

Heat the juice and zest of 2 oranges in a small saucepan and add 1 Tblspn of verjuice or dry white wine. Simmer until it is syrupy and almost evaporated.

Take 100g of room temperature butter, and whisk in 1 Tblspn at a time. Add it slowly, continuously stirring, until the sauce achieves a silky smooth texture. Don’t allow it to boil.

Season the sauce with sea salt and white pepper, and pour it over the broccoli.

recipe notes and alternatives
If in a hurry, evaporate the orange juice by about half, turn the heat right down, add half the butter and stir until melted. Remove from the heat and whisk in the remaining butter. Season with sea salt and white pepper. The sauce won’t be as glossy and silky, but it is still fabulously flavoured.

Top the dish with toasted flaked almonds if you like – they are lovely with this dish and keep the retro theme.

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