Broccoli In Marinade

A zesty side dish from Nice, France. Look for deep green broccoli, with full, firm heads.

Cuisine: French
Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1 cup		Dry white wine
3 tablespoons		Extra virgin olive oil
2		Lemons - juice of
1 x		Parsley
2 teaspoons		Dried thyme - crumbled
2		Garlic clove - crushed
6		Scallions - chopped
3 x		Broccoli - (large bunches)
2 teaspoons		Black peppercorns - whole
1/2 cup		Water
1		Salt - or to taste

Recipe Instructions

Bring to a boil in a saucepan the wine, water, olive oil, lemon juice, a generous pinch of salt, peppercorns, parsley, thyme, garlic, and the scallions. Cover, and let simmer for about 30 minutes.

Trim the tough ends from the broccoli and pare the stalks. Add to the marinade mixture, and continue to simmer until cooked through, about 8 minutes.

Remove the broccoli from the saucepan and transfer to a serving dish. Refrigerate. Strain the marinade into a bowl. Cover and chill.

When ready to serve, pour the marinade over the broccoli, and serve chilled or at room temperature.

Source:
SWEET BASIL, GARLIC, TOMATOES AND CHIVES by Diana Shaw (c) 1992 - Harmony Books, a division of Crown Publishers, Inc., New York - 192 pages - $20.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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