Recipe: Broccoli in Marinade (French)

BROCCOLI IN MARINADE

"A zesty side dish from Nice, France. Look for deep green broccoli, with full, firm heads."

1 cup dry white wine
3 tablespoons extra virgin olive oil
2 lemons, juice of
1 bunch fresh parsley
2 teaspoons dried thyme, crumbled
2 garlic clove, crushed
6 scallions, chopped
3 bunches broccoli (large bunches)
2 teaspoons whole black peppercorns
1/2 cup water
1 pinch salt (or to taste)

Bring to a boil in a saucepan the wine, water, olive oil, lemon juice, a generous pinch of salt, peppercorns, parsley, thyme, garlic, and the scallions. Cover, and let simmer for about 30 minutes.

Trim the tough ends from the broccoli and pare the stalks. Add to the marinade mixture, and continue to simmer until cooked through, about 8 minutes.

Remove the broccoli from the saucepan and transfer to a serving dish. Refrigerate. Strain the marinade into a bowl. Cover and chill.

When ready to serve:
Pour the marinade over the broccoli, and serve chilled or at room temperature.

Makes 6 servings
Source: Sweet Basil, Garlic, Tomatoes and Chives by Diana Shaw