Broccoli, sugar snap peas & green beans with a kefir green chile sauce


At the Chile Trail, you know we’re all about clean living. In fact, I wrote a book on it. Ok, maybe I didn’t actually write a book, but I thought about it. Very seriously, thought about it. And exercise? I live for it. Only last week, I parked the car in the driveway instead of the garage and walked all the way to the front door.

For a moment I knew what it was like to be an Olympic athlete.

So I don’t mess around when it comes to eating my vegetables. I’m all over them. Can’t get enough of them. Pile my plate full of them. Except for Brussel sprouts, but we all have our limits. Maybe at Christmas but that’s it. And Thanksgiving. But then I draw the line.

The key with veg is not to boil the living daylights out of them. They’re vegetables for heaven’s sake, not your sworn enemy. It’s a kitchen, not the Spanish inquisition. Treat them gently. Blanch them – fancy talk for cooking quickly in boiling water, or roast them or stir fry. But don’t do what my Granny did and boil them until they’re limp and grey. Nobody likes a grey vegetable. Not even me.

Note: Kefir is a fermented milk drink that is pretty easy to find in supermarkets or health food shop. If you can’t, you could substitute buttermilk.

Makes 4 servings

1 head of broccoli, florets only

4 oz sugar snap peas

4 oz green beans

1 cup/8 oz kefir

1-2 tsp green chile sauce

1 lime, zest only

Salt

To make the kefir green chile sauce, mix together the kefir, one teaspoon of the green chile sauce and the lime zest. Set aside and taste in 10 minutes. Add another teaspoon if you’d like some more heat and season with salt. Set aside until you’re ready to serve.

Bring a pot of water to the boil. Salt the water generously. Blanch the sugar snap peas until just cooked but still crispy. Remove them from the pan, place in a colander and rinse under very cold water. Repeat with the green beans and then finally the broccoli. Place on a plate lined with a dish towel or paper towel and gently pat them dry.

Place the vegetables on a serving platter, drizzle with the kefir green chile sauce and serve any extra sauce on the side.

 

 

 

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