John Myers
Quick Broccoli Pan
The perfect quick broccoli pan recipe with a picture and simple step-by-step instructions.
- 250 g Small broccoli florets
- 1 Onion approx. 75 g
- 1 piece Ginger the size of a walnut
- 1 Small apple approx. 50 g
- 1 Bottle tomato approx. 50 g
- 1 tbsp Oil
- 100 ml Chicken broth (1 teaspoon instant)
- 1 Egg
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Mild curry powder
- Clean the broccoli, cut into small florets, wash and drain well. Peel and dice the onion. Peel and finely dice the ginger. Peel the apple, remove the core and dice. Wash the bottle tomato, remove the stem and dice. Heat oil (1 tbsp) in a pan (24 cm diameter) and stir-fry the onion cubes with the ginger cubes in them. Add the broccoli rye, apple cubes and tomato cubes, sauté / stir fry briefly, deglaze / pour on the chicken stock (100 ml) and let everything simmer with the lid closed for approx. 8 minutes. Whisk the egg with the cooking cream and drizzle over the pan, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (½ teaspoon). Let everything freeze / cook with the lid closed and at the lowest temperature. Serve in the hot pan.
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