BROCCOLI NI‡OISE

• 4 5 0 g Broccoli; cut into spears
• 1 0 0 g Onions, very finely chopped
• 2 tb Olive oil
• 1 Garlic clove; crushed
• 2 lg Triangles of puff pastry
• -- cooked
• 4 0 g Breadcrumbs
• -- fried until golden
• -- in sunflower oil
• Salt and pepper

This classic French way of cooking vegetables, with onion, garlic and

fried breadcrumbs, is quite delectable piled on to triangles of puff

pastry and served piping hot.

Steam the broccoli until tender, about 5 minutes. Soften the onions

in the oil over a very gentle heat, covered, stirring from time to

time until they are soft and sweaty. This will take about 10 minutes.

Stir in the garlic and season with a little salt and pepper. Toss in

the cooked broccoli spears and place in a warm dish on the triangles

of puff pastry. Serve sprinkled with the fried breadcrumbs.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias