3 heads broccoli, sliced lengthwise
2 carrots, sliced in between
2 potatoes, peeled, cut into 1/2 inch slices
Place broccoli in a nonporous glass dish and cover with cold water to drain. Cover with cold water and rinse well. Wipe off surface, then spring back into water to drain excess water. Place vegetables in freezer for several hours.
Fresh broccoli, peeled and sliced
2 small potatoes, cut into wedges
In a nonporous glass or metal bowl, combine broccoli, carrots, potatoes and wedges. Cook and stir until tender and served.
I was getting sick of mine, so I added fresh ginger and some dried rosemary. At first it looked like this: Chef John highlighted all the virtues of this recipe, including the fact that it is really tasty. I will definately make it again.<|endoftext|>Martin Chilton - 5.0 Very good recipe, but you should have pre-soaked the chicken in the rum asap before cooking it. Otherwise, it turned out great.
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