by Jennifer Ann
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my 18 recipes »
AppleAnnie's Testing Notes:
Expand CollapseJennifer Ann's Notes:
1 large head of broccoli Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1 tablespoon + 1 tsp of juice squeezed from freshly grated ginger root Ask a question about this ingredient
2 teaspoons corn starch Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 1/2 tablespoon minced shallots Ask a question about this ingredient
1 pinch coarse sea salt, more to taste Ask a question about this ingredient
Trim broccoli into long thin spears; steam until crisp tender.
Ask a question about this stepWhile the broccoli is steaming,whisk together chicken stock, ginger juice, and corn starch; season with salt and pepper; set aside.
Ask a question about this stepMelt butter in a small sauce pan over medium heat; add shallots and cook until tender; stir in chicken stock mixture and simmer until the sauce just thickens enough to be suitably clingy to the steamed broccoli.
Ask a question about this stepToss broccoli with the sauce, being sure to include as much of the shallot bits as possible (you may have some sauce left over); transfer to your favorite bowl or platter.
Ask a question about this stepI love that you chose a vegetable that a lot of us are afraid of! Sounds delicious!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Thanks Dymnyno ~ just realized I submitted to the vegetarian side dish with chicken stock in the recipe (perhaps a nice lemongrass broth would be an appropriate vegetarian substitute?)