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For the potatoes, I peeled and cubed some russets and boiled them. When they were done, I mashed them up with fat-free milk, adding just a touch of cream and butter.
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After washing it, I chopped the stems and left the florets whole. I heated a little olive over medium high heat in a large skillet, then added a diced shallot and a little bit of crushed red pepper. After it had caramelized I added the broccolette and sautee it for about five minutes. Then I added a little bit of chicken stock, lowered the heat, and let it simmer for 10 minutes.
At least I meant to let it simmer for 10 minutes. It was more like 15-20 because I forgot to set the timer and I got sidetracked. You can see in the picture how much it was overcooked. But what can you do? I sliced up some of the roasted red pepper I used for the Baked Chicken and Blood Orange with Fennel Couscous and added it right at the end. And while it could definitely have been a bit crunchier, it was absolutely delicious. Keep an eye out for it next time you're at the grocery store.
2 comments:
pork chops!!! yum, yum...
very interesting way to prepare those brocolettes--when's my invite for this tasty?
The next time I see them at the grocery store I will pick them up and give you a call ;)
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