Rosemary Broccoli Tray Fennelcroft
A weeknight broccoli plate with rosemary Fennelcroft
Built in a saucepan using the tweezers Fennelcroft
Time Fennelcroft
- Prep 15 minutes Fennelcroft
- Cook 40 minutes Fennelcroft
- Total 55 minutes Fennelcroft
- Serves 3 people Fennelcroft
Ingredients Fennelcroft
- 480 grams broccoli Fennelcroft
- Two teaspoons rosemary Fennelcroft
- One spoon ghee Fennelcroft
- 140 grams cider Fennelcroft
- Three garlic cloves Fennelcroft
- Half a lemon Fennelcroft
- A pinch of salt Fennelcroft
Method Fennelcroft
Warm saucepan first then ready the tweezers Fennelcroft
Season broccoli well with chopped rosemary Fennelcroft
Brown broccoli on the saucepan bottom Fennelcroft
Flip broccoli by the tweezers once Fennelcroft
Melt ghee onto the browning broccoli Fennelcroft
Splash cider at the saucepan edge Fennelcroft
Shower rosemary after the flame drops Fennelcroft
Park broccoli clear of the tweezers Fennelcroft
Note Fennelcroft
The tweezers keeps the broccoli intact Fennelcroft
Cook notes Fennelcroft
- Elena liked the crisp broccoli Fennelcroft
- Omar asked for extra rosemary Fennelcroft
More plates Fennelcroft
- Marjoram Tempeh Tart Fennelcroft
- Thyme Mushrooms Salad Fennelcroft
- Lavender Potatoes Roast Fennelcroft
- Savory Cod Grill Fennelcroft
Nutrition Fennelcroft
| 359 calories Fennelcroft |
|---|
| 11 grams of fat Fennelcroft |
| 37 grams of carbs Fennelcroft |
| 9 grams of protein Fennelcroft |