We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!
I’ll say it again — the recipes in this book are quick indeed.
What are those little discs?
Those are the broccoli stems — you cut ‘em like coins… good, eh?
I like the crunch.
Me too. I like the leeks in this; I’d almost make that a permanent alteration.
Well we certainly seem to get them often enough in the CSA box…
Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –
Please don’t say, “Security Leek”
I’ll just go back to eating now.
Broccoli with Turmeric and Tomatoes
2 tbsp canola oil
1 onion, thinly sliced
1 large leek, thinly sliced
3/4 tsp turmeric
1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
1/3 cup water
3/4 tsp salt
In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.
4 Side ServingsPrint This Recipe