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Broccoli, Potato And Onion |
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As a side dish, serves up to 8. |
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| Ingredients |
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3 to 5 tbsp
1 lb
1/2 tsp
1
1 lb
1/2 cup
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
1/8 tsp
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canola oil
potatoes, peeled and cut into ½ inch cubes
mustard seeds
medium size Vidalia or Spanish onion, split and cut into thin half rings
broccoli florets (about 2 bunches)
chicken or vegetable stock
salt
ground coriander seed
(generous) ground cumin
(generous) ground fennel
ground black pepper
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| Directions |
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- Put 3 tbsp oil in a large non-stick saucepan. Set over medium high heat. When hot add potato cubes and cook stirring occasionally until golden brown, about 15 to 20 minutes. Remove saucepan from heat. Remove potato cubes with a slotted spoon and place on a cookie sheet lined with kitchen/paper towel. Hold potato cubes in a 225°F oven.
- Add additional oil to saucepan to cover bottom if necessary (1 to 2 tbsp maximum). Return to medium high heat and add mustard seeds. Once the seeds start popping, add the onion. Reduce the heat to medium, medium-low and sauté onion until transparent, about 10 minutes.
- Add stock, salt, coriander seed, cumin, fennel and pepper. Bring to a boil and continue cooking for 2 to 3 minutes before setting saucepan aside. Keep warm.
- In a covered pot containing about four quarts of boiling water blanche the broccoli florets for 2 minutes. Drain completely.
- Return broccoli florets to the empty pot. Add sautéed onion/spice mixture from saucepan and potato cubes from oven. Toss until well combined. Serve immediately.
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