Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!
I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!
I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!
Ingredients
- 1 tbsp olive oil
- 2 cups snow peas
- 1 cup sliced carrots
- 1 cup pearl onions
- 1 cup broccoflower (or regular broccoli)
- 3 cloves garlic
- 1 cup chicken stock
Begin by heating the olive oil in a cast iron skillet over medium heat. Next, add the snow peas, carrots, onions and broccoflower. Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.
Next, add the chicken stock and reduce the heat to low. Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.
Serve with your favorite main dish! Seriously, it’s that simple!
The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!
Simple, scrumptious and healthy, that’s a combination we love over here at LLB!
♣ Vegetarian Option: To make this recipe vegetarian (and vegan!) simply replace chicken stock with vegetable stock.
♦ Gluten Free Option: The recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.
Ingredients
- 1 tbsp olive oil
- 2 cups snow peas
- 1 cup sliced carrots
- 1 cup pearl onions
- 1 cup broccoflower (or regular broccoli)
- 3 cloves garlic
- 1 cup chicken stock
Instructions
- Begin by heating the olive oil in a cast iron skillet over medium heat.
- Next, add the snow peas, carrots, onions and broccoflower.
- Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.
- Next, add the chicken stock and reduce the heat to low.
- Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.
