Recipe courtesy of Julie Sahni
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Yield:
4 to 6 persons
Level:
Easy

Ingredients

Directions

Cut broccoli into spears, leaving long stems attached to the flowerets. Peel the stems carefully, they break easily. Rinse the spears under cold running water. Leave them for 5 minutes to drain. Heat the oil over medium-high heat in a frying pan large enough to accommodate the broccoli in a single layer. When oil is hot, add garlic, and saute, turning and tossing until it turns golden, about 1 to 2 minutes. Add tumeric and immediately follow it with the broccoli. Spread the broccoli so that it lies in one layer. Let it sizzle undisturbed for 1 minute, then sprinkle on the salt. Turn the broccoli carefully with a flat spatula or a pair of tongs, and saute for an additional minute.

Reduce heat and cook, covered, until the broccoli is cooked but still crisp and dark green, about 8 to 10 minutes. Uncover, and continue cooking until all the moisture evaporates and the broccoli spears are glazed with garlic oil about 3 to 5 minutes. Check for salt and serve immediately.

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