| 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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