Wednesday, March 5, 2008


Just about every one has broccoli year round at the farmer’s market.

Rinse and cut the florets off the head. Drop into the 5” round pot.

Peel the stalks. This is much easier if you don’t refrigerate the broccoli. Then chop up the remainder and toss in the pot.

Cook in the oven in the winter position with the reflector for one hour. Add 15 minutes if you are cooking something in the 6” roaster at the same time. Cook longer if you like it soft.

When done add salt to taste.

You can serve it this way when its hot.

Or if you warm it up, dribble on two teaspoons white wine vinegar and drabs of you favorite salad oil- I like olive or sesame oil.

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