By: Select Nova Scotia
(POSTED: October 10, 2011)

Indian-Spiced Roasted Broccoli

A perfect, bold accompaniment to other Indian dishes, roasted meats or fish. Alternatively for a fantastically simple soup, in a stock pot combine roasted broccoli with 1 litre of hot chicken or vegetable stock. Puree. Thin with cream or milk, and add salt and pepper to taste. Serve soup with naan bread.

1 large head of broccoli, cut into uniform sized florets - about 10 cups in total

1 shallot, approximately 2 tbsp finely chopped

2 cloves garlic, finely chopped

1 tbsp whole coriander seeds

1 tsp cumin seeds

1/2 tsp turmeric

3/4 tsp flaky sea salt, or 1/2 tsp finely ground sea salt

3 tbsp vegetable oil

Preheat oven to 400ºF. 

Put ingredients, except for broccoli, into a mortar and pestle or a mixing bowl. Mix well, grinding and crushing seeds, garlic and shallots as you go. Add oil and stir to combine. Put broccoli florets into a roasting tin. Add spice mixture and toss well - hands work best- until well coated.

Roast broccoli for 10-12 minutes, stirring occasionally, until broccoli is tender when pierced with a fork. 

Serves 4 as a side dish

 

For more information on seasonal ingredients and recipes, visit www.SelectNovaScotia.ca



  Layered Summer Salad Salads
  Shrimp in Riesling Dijon Sauce Appetizers
  Hungarian Fish Soup Hungarian Favorites
  Collard Greens and Potatoes - Italian Style Vegetarian
  Garlicky Steak with Asparagus Beef
  Bavarian Speckknoedel German Flavors
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East