Broccoli With Sun-Dried Tomatoes and Pine Nuts

Total Time
25mins
Prep 15 mins
Cook 10 mins

You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli.

Ingredients Nutrition

Directions

  1. Separate the broccoli into florets.
  2. Peel and slice the stems thinly.
  3. Fill a large stockpot with water and bring to a boil.
  4. Add the broccoli and blanch for about 2 minutes.
  5. Drain the broccoli and rinse with cold water, set aside.
  6. Heat the oil in a skillet over medium high heat.
  7. Add the red onion and saute for 5 minutes.
  8. Dice the sun dried tomatoes and add to the onion.
  9. Add the broth and bring to a boil.
  10. Lower the heat, cover and steam for 2 minutes.
  11. Add the lemon juice to the tomato mixture.
  12. Add the broccoli and stir well.
  13. Place the broccoli in a serving bowl, top with toasted pine nuts.
Most Helpful

3 5

This was tasty enough, but just not for us. It was such a strong flavoured sauce, there could have been anything beneath it. The brocolli was a bit lost. Another complaint was our sundried tomatoes re-hydrated themselves completely in the broth, so it was full of skins, I like a bit of chew in mine. Maybe it would be better just to scatter them over at the end.