Yield: 2 Servings
|450 grams||Broccoli; cut into spears|
|100 grams||Onions, very finely chopped|
|2 tablespoons||Olive oil|
|1||Garlic clove; crushed|
|2 larges||Triangles of puff pastry cooked|
|40 grams||Breadcrumbs fried until golden in sunflower oil|
|Salt and pepper|
This classic French way of cooking vegetables, with onion, garlic and fried breadcrumbs, is quite delectable piled on to triangles of puff pastry and served piping hot.
Steam the broccoli until tender, about 5 minutes. Soften the onions in the oil over a very gentle heat, covered, stirring from time to time until they are soft and sweaty. This will take about 10 minutes.
Stir in the garlic and season with a little salt and pepper. Toss in the cooked broccoli spears and place in a warm dish on the triangles of puff pastry. Serve sprinkled with the fried breadcrumbs.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias