"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Broccoli Parmesan Recipe

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This recipe for Tomato Broccoli Parmesan, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  

3 cups fresh broccoli florets
1 cup julienned carrots
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/4 cup chicken broth
1 medium tomato, peeled and chopped
3 tablespoons shredded Parmesan cheese

Directions:
Directions:
Place the broccoli in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute the carrots, onion and garlic in oil until carrots are crisp-tender. Drain broccoli. Add broccoli and broth to the carrot mixture; cook, uncovered, for 3-5 minutes. Remove from the heat. Add tomato; toss to combine. Sprinkle with Parmesan cheese

Number Of Servings:
Number Of Servings:
4

 

 

 

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