Vegetable Rings On Broccoli Spears Recipe
Finally an interesting and good recipe of Vegetable Rings On Broccoli Spears has arrived. Vegetable is the main ingredient in this Vegetable Rings On Broccoli Spears. A delicious Side Dish, the Vegetable Rings On Broccoli Spears completes your meal. Whether you are an amateur cook or a professional chef, I recommend the Vegetable Rings On Broccoli Spears for the sheer joy of cooking it.
Ingredients
1 small bunch broccoli
1 red bell pepper
3 center slices mild white onion
2 tablespoons butter or margarine
1/2 teaspoon wine vinegar
1/2 teaspoon dried rosemary leaves, crushed
Directions
Trim leaves and tough ends from broccoli stalks.
Cut broccoli into spears.
Peel stems with vegetable peeler; set aside.
Rinse red pepper under cold running water.
Make circular cut around top of pepper with paring knife.
Pull stem from pepper and remove stem and seeds.
Scrape out any remaining seeds and membrane with spoon.
Rinse out pepper under running water; drain well.
Thinly slice crosswise through pepper to make rings.
To steam broccoli, place steamer basket in large saucepan; add 1 inch of water.
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.
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.
Cut broccoli into spears.
Peel stems with vegetable peeler; set aside.
Rinse red pepper under cold running water.
Make circular cut around top of pepper with paring knife.
Pull stem from pepper and remove stem and seeds.
Scrape out any remaining seeds and membrane with spoon.
Rinse out pepper under running water; drain well.
Thinly slice crosswise through pepper to make rings.
To steam broccoli, place steamer basket in large saucepan; add 1 inch of water.
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.
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.
