| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Broccoli, about 1 1/2 pounds |
| 3 |
tb |
Light vegetable oil |
| 8 |
|
Cloves garlic, peeled (up to 10) |
| 1/3 |
ts |
Tumeric |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
Cut broccoli into spears, leaving long stems attached to the flowerets.
Peel the stems carefully, they break easily. Rinse the spears under cold
running water. Leave them for 5 minutes to drain.
Heat the oil over medium-high heat in a frying pan large enough to
accommodate the broccoli in a single layer. When oil is hot, add garlic,
and saute, turning and tossing until it turns golden, about 1 to 2 minutes.
Add tumeric and immediately follow it with the broccoli. Spread the
broccoli so that it lies in one layer. Let it sizzle undisturbed for 1
minute, then sprinkle on the salt. Turn the broccoli carefully with a flat
spatula or a pair of tongs, and saute for an additional minute.
Reduce heat and cook, covered, until the broccoli is cooked but still crisp
and dark green, about 8 to 10 minutes. Uncover, and continue cooking until
all the moisture evaporates and the broccoli spears are glazed with garlic
oil about 3 to 5 minutes. Check for salt and serve immediately.
Yield: 4 to 6 persons
Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629
by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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