This is a great vegetarian dinner for any occasion. It’s full of flavor and healthy ingredients, a wonderful combination. As noted, all you need is fresh broccoli, a little bit of flour, butter, olive oil, onion, garlic and, as a final touch, capers. Can’t get better than that. This time around, we served the dish over Spanish yellow rice. You Can also pair it with pasta or your favorite grain. You can’t go wrong with this one.
BORCCOLI IN A LEMON-BUTTER SAUCE
Ingredients:
1 large head of broccoli, about 1 ¼ pounds
Flour
½ stick butter
2 tablespoons olive oil
1 onion, peeled and cut into thin rounds
2 cloves garlic, peeled and minced
Salt (optional)
Ground black pepper to taste
Juice from one lemon
1 teaspoon capers
1¼ cup water
Instructions:
- Wash broccoli under cold running water and pat dry with paper towels. Cut florets into medium florets and chop stems into small pieces. Sprinkle lightly with flour
- Heat butter and olive oil in skillet or sauce pan over medium heat. Add broccoli and onion, and stir-fry until onion is soft and translucent. Add garlic and cook for 2 minutes. Season with salt (optional) and pepper. Note that the next ingredient, lemon juice, is sometimes used as a substitute for salt. That’s why the salt is optional. If desired you can sprinkle a dash of salt over the broccoli or leave as is if you want the dish less salty.
- Stir in lemon juice and cook for an additional 3 minutes.
- Add water and stir until the liquid is thickened to your liking. Some like it very thick, some do not. Your choice. Stir in capers and cook until heated, about 2 minutes. Serve over rice, pasta or favorite grain (i.e. couscous, quinoa or farro).
Yield: 4-6 servings.