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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this on the web after searching for African recipes that included broccoli for the Zaar World Tour 2005. Ingredients:
4 1/2 cups broccoli florets, small |
2 1/2 cups cauliflower florets, small |
1 1/2 cups carrots, diagonally sliced 1/4 inch slices |
1 tablespoon canola oil |
1 teaspoon salt (to taste) |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon freshly ground nutmeg |
1/2 teaspoon crushed red pepper flakes (to taste) |
1 cup sour cream (reduced fat ok) |
2 tablespoons cider vinegar |
1 tablespoon mild honey (to taste) |
1/2 cup thinly sliced green onion |
1/2 cup toasted pine nuts or 1/2 cup coarsely chopped toasted peanuts |
Directions:
1. Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water;
2. drain well.
3. Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
4. Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.
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