Subject: Broccoli Dijon
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 07 2001 - 08:23:12 EST
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F O O D F U N N Y
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Reader Mimi Merrill gives the ol' World Wide Recipes Groan-O-Meter a
workout with this one:
The woman said to her butcher, "Those sausages you sold me yesterday
were meat at one end and nothing but cornmeal at the other end."
The butcher replied, "Well, you know how it is - it's difficult these
days to make both ends meat."
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T O D A Y ' S R E C I P E
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This recipe is really all about the sauce, which goes equally well
with cauliflower, green beans, Brussels sprouts, asparagus, and just
about every other vegetable I can think of.
Broccoli Dijon
1 - 1 1/2 lbs (450 - 675 g) broccoli
2 Tbs (30 ml) butter
1 medium onion, finely chopped
2 - 4 cloves garlic, finely chopped
1/2 cup (225 ml) sour cream
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Cut the broccoli into florets, and slice the stalk. Steam or boil in
salted water until tender but still firm and bright green. Meanwhile,
heat the butter in a skillet over moderate heat and saute the onion
and garlic until tender but not brown, about 5 minutes. Add the
remaining ingredients and stir over low heat. Spoon the sauce over
the broccoli and serve immediately. Serves 4 to 6.
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