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Broccoli in Provencal Sauce Recipe

The pleasant and delicate taste of young broccoli combined with the piquant taste of classic French mayonnaise sauce gives a rather interesting bouquet. I like to leave tomatoes and onions in the sauce in pieces (they turn out soft when preparing the sauce), but if you want a more tender one, chop the broccoli in a blender before adding the sauce. This dish can be prepared for breakfast on weekends or served as a snack on a festive table. It can be used as a vegetable side dish.

CourseDinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
CuisineRussian Cuisine

Servings

Cook Time

20minutes

Servings

Cook Time

20minutes

Ingredients

200gram Broccoletti(about 200 g with stems)
70gram Onion
1clove Garlic
100gram Tomatoes in own juice
2teaspoon Spices(olive or Italian herbs)
1/4teaspoon Salt
1/2teaspoon Sugar
3tablespoons Olive oil
100ml Wine(white, dry)

Instructions

My baby broccoli and cut off the inflorescences from the stems.
Cut onion into 3 – 5 mm cubes .
Fry the onion in olive oil for 7-10 minutes, until soft. Onions should not be browned.
Finely chop the garlic.
When the onion is ready, add the garlic and heat for 30 seconds.
Immediately add the tomatoes and stir so that the garlic does not burn.
Add the wine, stir and, stirring occasionally, let the liquid evaporate and the sauce thickens. The degree of density is determined by the representation of how the sauce will be mixed with the inflorescences.
When the sauce is ready, add the inflorescences of young broccoli. It is important not to cook broccoli – simmer them in the sauce for 3-5 minutes. They should be a little short, but not soft. If desired, before cooking this sauce, it can be crushed with a blender.
Serve as an independent dish or as a side dish to another dish. It goes well with products with an unexpressed taste, such as shrimp or steamed chicken breast.

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