Broccoli - Ricotta Bake With Roasted Pepper Sauce
From jo_jo_ba 11 years agoIngredients
- 2 red peppers, seeded and chopped shopping list
- 1 large onion, chopped shopping list
- 6 cloves garlic, peeled but left whole shopping list
- ½ tbsp olive oil shopping list
- ½ tbsp yellow mustard seed shopping list
- 3 tbsp boiling water shopping list
- ½ tsp crumbled saffron threads or turmeric (optional) shopping list
- 2 ¼ cups diced broccoli shopping list
- 1 cup low-fat ricotta cheese shopping list
- 1 egg shopping list
- zest of 1 lemon shopping list
- ½ tsp dried basil shopping list
- ¼ tsp fresh ground black pepper shopping list
- ¼ tsp paprika shopping list
- pinch nutmeg shopping list
- pinch salt shopping list
How to make it
- Preheat oven to 350°F.
- Place peppers, onion and garlic cloves into a 9" x 13" baking pan.
- Drizzle with olive oil, add mustard seed, salt and pepper and toss well.
- Put in oven and roast for about 45 minutes, or until very soft and caramelized.
- Meanwhile, stir together boiling water and saffron, if using. Allow to steep while vegetables are roasting.
- When they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth. Pour into a jug or gravy boat and set aside.
- Reduce oven temperature to 325°F.
- Place broccoli florets in a steamer and steam until just tender.
- Take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt.
- Fold in the larger broccoli pieces.
- Grease an 8” or 9” round casserole dish, and fill with broccoli mixture.
- Bake for 20 minutes.
- Serve alongside warm pepper sauce
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