Vegetable Rings on Broccoli Spears the Editors of Publications International, Ltd.
Vegetable Rings on Broccoli Spears
Makes 4 side-dish servings
|1||small bunch broccoli (about 12 ounces), stalks peeled|
|1||red bell pepper, sliced into thin rings|
|3||(1/4-inch-thick) center slices mild white onion|
|2||tablespoons butter or margarine|
|1/2||teaspoon wine vinegar|
|1/2||teaspoon dried rosemary|
- To steam broccoli, place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place spears in steamer. Separate onion slices into rings; place on broccoli. Cover. Bring to a boil over high heat; steam about 8 minutes or until broccoli is crisp-tender. Add water, as necessary, to prevent pan from boiling dry.
- Uncover; place pepper rings on top. Cover; steam briefly until pepper rings brighten in color but still hold their shape. Remove from heat; transfer vegetables with slotted spoon to warm serving dish. Melt butter in small saucepan over medium heat; stir in vinegar and rosemary. Drizzle evenly over vegetables. Serve immediately.
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