"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Broccoli-Cauliflower Sauce, by , is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lbs. fresh broccoli (about 4 cups) 2 c. fresh cauliflowerettes 2 qt. boiling water, salted ice water 1/3 c. butter 1 T. lemon juice 1/4 c. minced parsley
Wash broccoli and separate into flowerettes and stems. Trim and peel stems and cut into diagonal slices about 1/4 inch thick. Bring water to a boil. Drop stem pieces into water and cook for 2 minutes. Add broccoli and cauliflower flowerettes to stem pieces and cook 3 minutes more. Drain and immediately plunge into ice water. When cool to the touch, drain well and set aside or refrigerate. To serve, melt butter in large skillet. Add vegetables. Shake skillet and gently stir-fry over medium heat until heated through. Toss with lemon juice and parsley and serve from heated dish.
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