Tonight I just kind of whipped together a vegetable stir fry from what I had. It turned out a lot like a broccoli casserole, but without the baking and it was delicious.
Broccoli head and Stem (chopped up)
Finely Chopped Mushrooms
Dice Green Onion
Cream (or whole milk or 1/2 & 1/2)
Grated Cheddar Cheese
To start out, pour enough cream into a sauté pan till there is about 1/2 cm of cream all the way across the pan, and then fill with as much water as desired, a third as much water. Turn on low-med heat.
Chop garlic, onion and mushrooms, and add to the pan, along with 2 tbsp of butter.
Sprinkle crushed dill into pan.
Be sure to stir on a regular basis, so the cream doesn’t curdle.
As the sauce beings to simmer, chop up:
carrots, broccoli stems (leave the heads intact in small pieces) and kale leaves.
As you chop up ingredients, add them to the pan. Your vegetables should be added in a staggered fashion, with carrots first (since they take the longest to cook).
The whole dish should take about 25-35 minutes cooking on med-low. It’s really up to you when it’s done, depending on how soft you like your veggies. I also threw some leftover rice in the pan to heat it up and mix it in well, but you’re welcome to make fresh rice, and I’m sure it would taste better if you do.
When done, I’d recommend putting some freshly grated cheddar cheese on top and don’t forget to enjoy your delicious meal while hot!
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