Recipe courtesy of Julie Sahni
Recipe courtesy of Julie Sahni
Watch how to make this recipe.
Broccoli Smothered in Garlic Oil
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- Level: Easy
- Yield: 4 to 6 persons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 379 mg
- Level: Easy
- Yield: 4 to 6 persons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 379 mg
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.
