The broccoli that I picked from the garden yesterday afternoon was thoroughly enjoyed in a salad. Before you snug your nose and go 'eek broccoli salad - how boring' please read on. Other good things are happening in this deep salad bowl. Not only the vibrant colours from the red onions and carrots, but the unexpected flavours of fresh coriander and peanut oil to which the steamed broccoli is added making this an excellent and healthy meal.
One of the things I learned about eating and enjoying broccoli was cooking it in a way that appealed to my taste buds. If it was just simply steamed and put on the plate, I too would crinkle my nose - but play with it in a culinary manner and its a whole new vegetable.
One of the first ways I learned to appreciate the flavour of broccoli was in soup. Later I learned about its health benefits and all of the natural vitamins it contained. It is rich in iron, vitamin K, zinc, and potassium. It is also high in vitamin C and beta-carotene. The best way to maintain these are to either to stir fry or steam the broccoli until it is tender. Oh I have to admit that I do actually prefer eating the broccoli stalks rather than the bushy head, but that's just me. I like my veg to have a little bite.
As I am rather proud of my chunky homegrown broccoli, I am submitting this dish to Cinzia of Cindystar who is hosting this weeks Weekend Herb Blogging#241. The weekly event founded by Kalyn of Kalyn's Kitchen and now coordinated by Haalo of Cook (Almost) Anything at Least Once.
Serves 2 - 4
2 red onions
Olive oil for roasting
250g new potatoes
Handful of peas (optional)
Chunk of ginger root, peeled and grated
4 tablespoons peanut oil
Small bunch of coriander, minced
Salt and pepper to taste
Peel and cut the potatoes in half. Peel and cut the carrots into diagonal chunks. Peel and cut the onions into 8 wedges. Toss the potatoes, carrots and onions in olive oil, season and roast in the oven until they are cooked and caramelized. Place in a bowl with (optional) peas. Steam the broccoli until tender, then add to the potatoes, carrots and onion. Mix the ginger, peanut oil and coriander together and pour over the vegetables. Serve warm or at room temperature. Idea inspired by Daphne Lambert's Little Red Gooseberries.