Materials:
- 1 large floret of broccoli - chopped in 2-3" chunks
- 1 large onion - chopped fine
- 2 medium potatoes - diced (about 1" chunks)
- garlic (3 cloves)
- black peppercorns (crushed - or coarsely ground; powdered will do as well)
- 1-2 tablespoons olive oil
- Salt
Preparation:
Heat oil in a heavy pan (or dutch oven). Chop garlic fine (or crush) and add to pan. Add onions and saute until translucent; you may need to sprinkle some water to prevent sticking, but do not brown the onions. Once onions are translucent, add potatoes. Stir well. Add pepper and stir fry on medium heat until potatoes are light golden-brown.
Add broccoli and salt. Add about 1/2 cup water and stir. Don't bring to a boil. Cover and simmer on low heat until potatoes are soft (about 45 minutes). Check periodically to ensure that liquid has not evaporated - add more water if needed. Enjoy! [Note: If you are in a hurry - you could cook on higher heat - but it is much more flavorful to slow cook this dish].
Serving:
Goes well with brown rice, yam soba or bread. Also complements meat dishes - bratwurst, roast lamb, or steak.
- 1 large floret of broccoli - chopped in 2-3" chunks
- 1 large onion - chopped fine
- 2 medium potatoes - diced (about 1" chunks)
- garlic (3 cloves)
- black peppercorns (crushed - or coarsely ground; powdered will do as well)
- 1-2 tablespoons olive oil
- Salt
Preparation:
Heat oil in a heavy pan (or dutch oven). Chop garlic fine (or crush) and add to pan. Add onions and saute until translucent; you may need to sprinkle some water to prevent sticking, but do not brown the onions. Once onions are translucent, add potatoes. Stir well. Add pepper and stir fry on medium heat until potatoes are light golden-brown.
Add broccoli and salt. Add about 1/2 cup water and stir. Don't bring to a boil. Cover and simmer on low heat until potatoes are soft (about 45 minutes). Check periodically to ensure that liquid has not evaporated - add more water if needed. Enjoy! [Note: If you are in a hurry - you could cook on higher heat - but it is much more flavorful to slow cook this dish].
Serving:
Goes well with brown rice, yam soba or bread. Also complements meat dishes - bratwurst, roast lamb, or steak.
No comments:
Post a Comment