Broccoli And Cauliflower With Germatola Crumbs
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Broccoli And Cauliflower With Germatola Crumbs
  Broccoli    Cauliflower  
Last updated 6/12/2012 1:10:36 AM. Recipe ID 37870. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Broccoli and cauliflower with germatola crumbs
 Categories: None
      Yield: 1 Servings
      1 lg Head cauliflower; (about 2
           -1/2 lb), trimmed & cut into
           -about 2" flowerets
      1 lg Bunch broccoli; (about 1 1/2
           -lb), cut into short 2"
           -flowerets, with stems
           -peeled and sliced into 1/4"
      8 sl Firm white bread; torn into
           -1/4" pieces, (about 4 c.)
      2 lg Lemons
      3 tb Butter
      2 tb Olive oil
      1 lg Garlic clove; minced
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Fresh parsley leaves;
  Place steamer basket in 6-8 qt saucepot with 1" water. Heat water to
  boiling over high heat. Add cauliflower and broccoli; reduce heat to
  medium. Cover and cook until vegetables are just tender, 5-7 minutes.
  Remove vegetables and rinse under cold running water to stop cooking;
  drain well. Place vegetables in large self-sealing plastic bags and
  refrigerate up to 1 day. Preheat oven to 350 degrees. Place bread
  pieces in 15 1/2x10 1/2 jelly roll pan. Toast bread pieces until
  light golden, about 10 min; cool. Store in tightly covered container
  until ready to serve. To complete, preheat oven to 400 degrees. From
  lemons, grate 1 tbsp peel and squeeze 3 tbsp juice. In 2 qt saucepan,
  melt butter with olive oil over med-lo heat. Add garlic, salt,
  pepper, lemon peel, and 1 tbsp lemon juice. Reduce heat to low; cook
  1 min to blend flavors. Place vegetables in lg bowl; toss with half
  of butter mixture. Transfer vegetables to 13x9 glass baking dish.
  Cover and bake vegetables 20 min or until heated through. Meanwhile,
  in same large bowl, toss toasted bread pieces with half of parsley,
  remaining butter mixture, and 2 tbsp lemon juice. Uncover vegetables;
  top with seasoned bread mixture and bake uncovered 5-7 min longer,
  until crumb topping is crisp and browned. Sprinkle with remaining
  parsley. Makes 12 side servings. EACH SERVING: 110 calories, 4 g
  protein, 50 g carbohydrate, 11 g total fat (2 g saturated), 0 mg
  cholesterol, 335 mg sodium.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 37870 (Apr 03, 2005)

[an error occurred while processing this directive]