And as not only of sweets and dishes accompanied by rich sauces, our mountain bodies feed, today it is a healthy, nutritious vegetable dish that is very suitable to start trying on the bikinis and swimsuits of next season. I'm afraid! : O
Recognizing the many good qualities of broccoli (it provides large amounts of vitamin C, folic acid and beta carotene) With hardly any calories, it is a remarkable source of calcium, potassium, phosphorus, iron and vitamins, ally against cholesterol, brain protector, heart-healthy ...) and knowing that I like it, the fact is that I cook it rather little ¿?
In today's recipe, I steamed the vegetables to conserve most of the nutrients, and I have dressed them with a soft and delicious vinaigrette, which I hope you like as much as I do.
- Approximately 800 gr of broccoli
- 10 gr of roasted almonds without skin
- 20 gr of rolled almonds
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 orange
- 3 z anaholes
- 1 or 2 potatoes according to size
We lightly roast the almond slices in a pan (without oil and without any seasoning) We reserve
We separate the broccoli in medium bunches and wash them. Peel the carrots and chop them. Peel the potatoes and chop them.
Place the vegetables in a pot with steamer and steam them for about 4 or 5 minutes .
We squeeze the orange , we strain the juice to avoid possible nuggets and pour it into the blender jar. Add the olive oil, the vinegar, the toasted almonds, the salt and a pinch of ground pepper. We vigorously stir the vinaigrette.
We distribute the bouquets of broccoli, carrots and potatoes on the plates and season with the orange vinaigrette and almonds. We spread over the toasted almond slices that we had reserved. We serve lukewarm.