This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Broccoli And Cauliflower With Walnut Crust
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- #50612
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/4 cup chopped walnuts
2 tablespoons butter
1/2 cup bread crumbs
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 cup broccoli florets
1 cup cauliflower florets
directions
Melt butter in a skillet over medium heat. Add the walnuts and stir for one minute. Add the bread crumbs, minced garlic and cook for another minute or until the bread crumbs are lightly toasted. Remove from heat and stir in parsley.
In a pot of boiling, salted water, cook the broccoli and cauliflower florets for three to five minutes depending on how firm you like your veggies. Drain well.
Place the veggies in a baking dish and sprinkle with the crumb mixture. Place under a preheated broiler for a minute or two, just until the topping begins to brown.
added by
daphne1212
nutrition data
165 calories, 11 grams fat, 13 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
October 12, 2014
This was exactly what I was looking for on a nice side dish that didn't have a lot of fat or cheesey. (Not that I don't like the latter.) It turned out very well. I didn't have walnuts, and will try that next time. I had slivered almonds on hand. But I imagine, it would have been close either way. Also, your topping will be topping a lot of things, including my pan fried tilapia. Thank you for sharing.
November 23, 2007
The walnuts brought out the nutty flavor of the cauliflower. I took this to a Thanksgiving potluck at work, a bit nervous because not everyone likes broccoli and cauliflower. It went fast.