Gingered Broccoli Cheese
- 1 garlic clove, peeled and minced
- 1 small onion, peeled and minced
- 2 tablespoons freshly grated ginger
- 1 teaspoon olive oil
- 3 cups broccoli florets (stems can be peeled, blanched, sliced into sticks and served as crudites)
- 1 cup low-fat milk
- 1 cup yogurt cheese
- Salt and freshly ground pepper to taste
- In a large nonstick skillet over low heat, soften the garlic, onion and 1 tablespoon of the ginger with the minced garlic and onion in the olive oil, about 5 minutes.
- Set aside.
- Place the broccoli, remaining ginger and low-fat milk in a saucepan over medium-low heat.
- Cover and simmer until the broccoli is tender but not soft, about 5 minutes.
- Add the ginger, garlic and onion mixture to the broccoli mixture and puree in a food processor or blender.
- Add 1/2 cup of the yogurt cheese.
- Puree until smooth.
- Fold in the remaining yogurt cheese.
- Season with salt and pepper to taste.
- Chill and serve with crudites or crackers.
garlic, onion, ginger, olive oil, broccoli florets, lowfat milk, yogurt cheese, salt
Taken from cooking.nytimes.com/recipes/6924 (may not work)