Broccoli in Olive Oil

Broccoli gently braised in olive oil with carrot and potato and brightened with lemon. A light vegetable dish served warm or cold; fully plant-based.

Ingredients

• 800 g broccoli, cut into small florets
• 100 g carrot, sliced into rounds
• 150 g potato, diced
• 100 g onion, finely chopped
• 60 g (4 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 7 g (1 1/2 tsp) salt
• 200 g (about 3/4 cup) hot water

Instructions

1. 1

   Cut the broccoli into small florets and rinse; peel and thinly slice the stem. Slice the carrot into rounds and dice the potato.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 4-5 minutes until soft.

3. 3

   Add the carrot and potato and cook for 3-4 minutes, stirring.

4. 4

   Add the hot water and salt, cover and simmer on low for 8 minutes.

5. 5

   Spread the broccoli over the vegetables, cover and cook for 8-10 minutes until tender but still bright green.

6. 6

   Remove from the heat, drizzle with the lemon juice, toss gently and serve warm or cold.

Nutrition

Per serving