Polish Style Broccoli2018-04-27
- Servings: 2 or 4
This recipe was inspired from the Polish dish of steamed cauliflower and butter-fried breadcrumbs that my mother used to make.
It is healthy and quick to make. As an alternative, use cauliflower instead of broccoli.
- 1 large broccoli, trimmed and divided into equal size florets with stems, washed
- 1 onion, chopped
- 3 garlic cloves, finely chopped + 1 tsp of garlic powder
- 3 tbsp of breadcrumbs
- 2 or 3 tbsp of olive oil
- 1 organic vegetable stock cube, dissolved in roughly 1/4 cup of water
- 1/2 tsp of white pepper
- 1/2 tsp of turmeric
- 1 tbsp of butter (or olive oil) to fry the breadcrumbs
- 1 squeeze of lemon
- Salt to taste
Over a medium heat, warm the olive oil in a wok style pan then toss in the onion and stir fry it until it is slightly golden. Add the garlic and the spices, followed by the broccoli florets. Mix well to combine then add the water and the vegetable stock cube.
Continue to cook, stirring occasionally until the broccoli are done but still retain a slight crunch and the water has evaporated. At this stage, add a squeeze of lemon and adjust the seasonings if needed.
In a small frying pan, melt the butter then add to it the breadcrumbs. Keep stirring until the breadcrumbs are golden brown. Mix them with the broccoli and serve.