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| Micro-waved
broccoli rabe is the background for this super easy dish sparked
with hot sweet mustard and tender carrots. |
Ingredients:
1 bunch Andy Boy broccoli rabe
1 pound fairly thin medium carrots
1 T sweet sherry or sweet vermouth
1 T cider vinegar or balsamic vinegar
1 1/2 T honey
1/2 t kosher salt
1/8 to 1/4 t ground hot pepper
2 T peanut or corn oil
1 T Asian sesame oil
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Directions:
| 1. |
Trim 1/2 inch or so from
Andy Boy broccoli rabe stems. Wash well. Without drying,
spread in microwavable serving dish. Cover with plastic
wrap and cook for 2 minutes. Toss, then continue cooking
until not quite done, 1 to 2 minutes more. Pierce plastic
and allow to cool. |
| 2. |
Peel carrots. Place in microwavable
dish. Cover with plastic wrap and cook just until carrots
loose their raw crunch but are not cooked through, 1 1/2
to 2 minutes. Pierce plastic and cool slightly. |
| 3. |
In a small dish, mix sherry, vinegar,
honey, salt and hot pepper to taste, stirring to blend.
Add peanut and sesame oils. |
| 4. |
Line up Andy Boy broccoli rabe stems
on cutting board. Cut apart from tops. Squeeze tops dry
then blot with towel. Cut into very thin shreds; return
to dish. Slice stems on a sharp angle to form long oblongs
1/8 inch thick. Add to dish. Cut carrots the same way
and add to dish. Toss with dressing, season and chill. |
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Serves 6 |
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