Peppers and Mushrooms in Tomato Sauce
Prepare as for Broccoli in Tomato Sauce but substitute 1 sliced red and 1 sliced green (bell) pepper and 225 g/8 oz/1/2 button mushrooms, fried (sauteed) in a little butter or margarine until tender, for the broccoli.
Broccoli with Hazelnut Sauce
450 g/1 lb broccoli, cut into florets 300 ml/1/2pt/l’1/2 cups vegetable stock 100 g/4 oz/1/2 cup ground hazelnuts Pinch of salt
A knob of butter or margarine 10 ml/2 tsp dry white vermouth A few toasted chopped hazelnuts
Cook the broccoli in the stock until just tender. Drain, reserving the stock. Turn the broccoli into a warmed serving dish and keep warm. Mix the ground hazelnuts with the salt and dot with the fat. Mix in the vermouth and enough hot stock to make a thick sauce of the consistency you want – the hot liquid should melt the fat. Pour the sauce over the broccoli. Flash under a hot grill (broiler) to glaze. Sprinkle with a few toasted chopped hazelnuts before serving.