| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 2 | servings | |
INGREDIENTS
| 3/4 | lb | Yukon Gold or yellow potatoes |
| 3/4 | lb | Broccoli florets |
| 1 1/2 | tb | Butter |
| 1/8 | ts | Saffron threads |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Wash potatoes; do not peel. Cut into 1-inch pieces. Place in steaming basket with broccoli. Add 2 inches of water to the base of the steamer or saucepan; add steaming basket. Cover pot and bring water to a boil. Steam 10 minutes. Meanwhile, melt butter. Add saffron and salt and pepper to taste. (This can be done in a microwave for 30 seconds on high or in a saucepan over medium heat.) When potatoes and broccoli are ready, pour butter mixture into a serving bowl; add 1/4 cup water from the steamer. Add salt and pepper to taste. Mix well. Toss in potatoes and broccoli. Yield: 2 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Linda Gassenheimer Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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