8 broccoli florets
8 fresh mushrooms
8 mini bell peppers
1 cup (chopped) of chopped parsley
1/2 cup (chilled) of chicken broth
Salt to taste
1 coalho cheese cube, cut into cubes
Skewers for churrasco
Seed-free dressing
2 tablespoons of sesame seed oil
4 tablespoons of vinegar
1 tablespoon of olive oil
1 tablespoon of light soy sauce
1 tablespoon of pectin-free emulsifier
1 tablespoon of cornstarch
4 cups of cold water
8 broccoli florets
8 fresh mushrooms
8 mini bell peppers
1 cup (chopped) of chopped parsley
1/2 cup (chilled) of chicken broth
Salt to taste
1 coalho cheese cube, cut into cubes
Skewers for churrasco
Seed-free dressing
2 tablespoons of sesame seed oil
4 tablespoons of vinegar
1 tablespoon of olive oil
1 tablespoon of light soy sauce
1 tablespoon of pectin-free emulsifier
1 tablespoon of cornstarch
4 cups of cold water
Blanch the broccoli and bell peppers in boiling salted water for 5 minutes, then remove
After 10 minutes, drain and reserve
In a bowl, combine parsley, chicken broth, and salt
Add the broccoli, bell peppers, and mushrooms to the bowl
Let it rest for an hour
Assemble the skewers by alternating the ingredients
Grill over medium heat for about 3 minutes per side
To make the dressing:
Quickly toast the sesame seeds in a covered pan
Add the remaining ingredients and cornstarch, previously dissolved in water
Simmer until thickened
Serve with grilled meats.
