Bage sauce with broccoli

Bage sauce with broccoli

Category: Sauces

Ingredients
broccoli or cauliflower roach	1 PC
shelled walnuts	500 g
cilantro	100 g
garlic	4 cloves
white wine vinegar	1 tbsp. l
saffron Imeretian	1 tbsp. l
ground red pepper, salt	taste

Cooking method

• Not so long ago I discovered this sauce and now I use it with many vegetable dishes.
• Cooking it is incredibly simple, and most importantly - quickly!
• Any cabbage can be used. I have broccoli today, and colored is generally a classic!
• You can leave the cabbage raw, but I steamed for 8-10 minutes.
• While the cabbage was cooking, I made the sauce. It cannot even be called cooking - everything is so simple and fast!
• First, chop the nuts in a way convenient for you: scroll in a meat grinder or chop in a blender.
• Grind the garlic and salt in a mortar and smooth until smooth. Combine with nut mixture.
• 
• Now add spices to the mixture: cilantro grated in a mortar, ground Imeretian saffron, pepper and mix thoroughly.
• Pour some cooled boiled water into the mixture, stir. We achieve a consistency similar to sour cream.
• 
• Now add the vinegar and taste the sauce. Add salt and vinegar if necessary.
• That's all the preparation!
• Serve the cabbage sauce and bon appetit!
• 

The dish is designed for

6-8 servings

Time for preparing:

20 minutes

Cooking program:

double boiler (for cabbage)

Note

I use the same sauce only with a thicker consistency as a filling for eggplant rolls. Very tasty, fast and festive. You can add a little more garlic and chopped cilantro.

Imeretian saffron is an ordinary marigold. These are the most common flowers we have. Now is the season of their flowering - collect the inflorescences, dry them - here's the Imeretian saffron of our own production! Good luck!

Marin, marigolds - saffron which is so?

Marish, how cute she looks. I love broccoli very much!
Tell me, please, is this sauce of yours similar in taste to "satsivny" or it just seemed to me in its composition?

[Oles]

marigolds - saffron which is so?

Oles, I understand that all varieties of marigolds or tagetis are suitable. Glad for your visit - I haven't heard you in a while.

but this sauce of yours tastes like "satsivny"

Linen, practically - one "face". Some people also add coriander to the satsiv sauce, not fresh cilantro, onions, pomegranates, suneli hops and even an egg! It all depends on your desires!

[Marish]

Marish, very interesting sauce, I take it as a keepsake, THANKS!

[Tanyush]

Tanyush, to your health!

take as a keepsake, THANKS!

Only it would be good to use all our memory. And then we put so many things there that "shelves" (pages) will soon not be enough.

Only it would be good to use all our memory. And then we put so many things there that "shelves" (pages) will soon not be enough.

That's for sure! There are already so many sensible recipes piled up and stuffed and everything is added and added, you want to try everything - there is only one problem, there is only one stomach!

[Marina]

Marina, Georgian sauce bazhi (bazhe) - awesome yummy! You can eat anything with it!

[Olya]

You can eat anything with it!

Olya, I agree - it's very tasty.
Now I do just that - I eat everything with him! And when I first tried it with vegetables, I realized that I would eat this way often.

[Marinochka]

Marinochka, thanks for the recipe! I imagined how delicious it is ... and just ... I will do it.

[Galin]

I imagined how delicious it is ... and just ... I will do it.

Very simple and delicious Galin! Stored for a long time - you can cook in advance for the whole week, and then gobble up everything with it. Eggplants are very good with him!

I absolutely love it for its simplicity and taste! Lately, even Satsivi has been doing it with baje. I love to watch it turn white when water is added - focus

Lately, even Satsivi has been doing it with baje.

So I sit and think: "What else to come up with this sauce?"