I’ve gotten great response to the asparagus recipe I posted so I’m hoping you’ll enjoy this one too. We saw the first of the broccoli and cauliflower at the Fountain Farmer’s market this week. Heads are small, but tender and crisp and full of flavor! Try roasting or steaming and pouring this sauce over:
Ingredients
3-4 cloves garlic
1 scallion or small onion
red pepper flake
thyme
3-4 tblspn. balsamic vinegar
1 tblspn. brown sugar
2-3 tblspn. olive oil
Parsley
Directions
Grate or finely chop onion & scallion. Add red pepper flake and saute in oil until beginning to brown. Meanwhile, roast (450? oven for 5-7 minutes) or steam head of broccoli and/or cauliflower until aromatic.
When garlic/onion is done, deglaze the pan with vinegar, add brown sugar & dissolve. Add thyme and black pepper and let simmer on low heat until reduced. Drizzle over veggies. (Also good on fish and chicken.)
* Note: Do NOT add salt until veggies are through cooking, it will draw out moisture and you want to keep it in there to keep ‘em crisp.
Light and luscious!
SPF
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