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Beat this broccoli
Broccoli, which is often encountered in soups and salads, can be transformed
into a tasty main-course dish in a jiffy
 THE
first time our grocer tried to offload the broccoli that was wilting
unsold on his shelves, he highlighted its exoticness. "This is Cheeni
gobhi sahib, much better flavour than apni phool gobhi".
This amused us greatly as the vegetable originated in Italy and was
introduced to the French by the Medici princess Catherine.
Those days are long
past. Broccoli is no longer lumped with ‘English vegetables like
baby corn and Brussels sprouts. It is available nowadays, even in
smaller towns, and is slowly, but steadily, gaining in popularity. It
is encountered in soups and in fillings and often graces salads but we
have long been waiting to savour it as a main-course dish. We are
delighted to share with our readers. A recipe concocted by a friend,
who is a great one for shirking work. He took great pride in telling
us that this dish can be prepared in a jiffy.
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Doodhiya
broccoli
 Ingredients
Broccoli floret (large) one
Mixed vegetable
soup packet one
Cream 2tbsp
Butter
(unsalted preferably) 1 tbsp
A large pinch
of mixed dried herbs
Salt to taste
Method
Wash and trim the
broccoli. Blanch it in boiling water for a minute and refresh in
chilled water immediately. Prepare the soup according to
instructions on the packet but reduce the amount of water by
half. Heat butter in a pan. Put broccoli in it and glaze all
over. Pour in the thick soup and stir well. Sprinkle over with
the dried herbs and stir in the cream. Simmer on low heat for a
minute and serve hot.
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