| 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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