Title: Broccoli smothered in garlic oil
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      1 bn Broccoli, about 1 1/2 pounds
      3 tb Light vegetable oil
      8    Cloves garlic, peeled (up to
           -10)
    1/3 ts Tumeric
      1 ts Kosher salt
 
  Cut broccoli into spears, leaving long stems attached to the
  flowerets. Peel the stems carefully, they break easily. Rinse the
  spears under cold running water. Leave them for 5 minutes to drain.
  
  Heat the oil over medium-high heat in a frying pan large enough to
  accommodate the broccoli in a single layer. When oil is hot, add
  garlic, and saute, turning and tossing until it turns golden, about 1
  to 2 minutes. Add tumeric and immediately follow it with the
  broccoli. Spread the broccoli so that it lies in one layer. Let it
  sizzle undisturbed for 1 minute, then sprinkle on the salt. Turn the
  broccoli carefully with a flat spatula or a pair of tongs, and saute
  for an additional minute.
  
  Reduce heat and cook, covered, until the broccoli is cooked but still
  crisp and dark green, about 8 to 10 minutes. Uncover, and continue
  cooking until all the moisture evaporates and the broccoli spears are
  glazed with garlic oil about 3 to 5 minutes. Check for salt and serve
  immediately.
  
  Yield: 4 to 6 persons
  
  Recipe