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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli And Cauliflower With Germatola Crumbs

Recipe Tags: Vegetable Recipes

Date Added: January 16, 2013

Ingredients:

1 Cauliflower (about 2 1/2 lb), trimmed &
1 Broccoli (about 1 1/2 lb), cut into short 2&
8 Slices White Bread torn into 1/4&
2 Lemons Juice of
3 Tablespoons Butter small lump
2 Tablespoons Olive Oil or chili oil
1 Clove Of Garlic minced
1/2 Teaspoon Salt (to taste)
1/4 Teaspoon Pepper hot red
1 Cup Parsley chopped
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Directions:

1. Place steamer basket in 6-8 qt saucepot with 1\" water.

2. Heat water to boiling over high heat. Add cauliflower and broccoli; reduce heat to medium.

3. Cover and cook until vegetables are just tender, 5-7 minutes.

4. Remove vegetables and rinse under cold running water to stop cooking; drain well.

5. Place vegetables in large self-sealing plastic bags and refrigerate up to 1 day.

6. Preheat oven to 350 degrees. Place bread pieces in 15 1/2x10 1/2 jelly roll pan.

7. Toast bread pieces until light golden, about 10 min; cool.

8. Store in tightly covered container until ready to serve.

9. To complete, preheat oven to 400 degrees. From lemons, grate 1 tbsp peel and squeeze 3 tbsp juice.

10. In 2 qt saucepan, melt butter with olive oil over med-lo heat.

11. Add garlic, salt, pepper, lemon peel, and 1 tbsp lemon juice.

12. Reduce heat to low; cook 1 min to blend flavors.

13. Place vegetables in lg bowl; toss with half of butter mixture.

14. Transfer vegetables to 13x9 glass baking dish.

15. Cover and bake vegetables 20 min or until heated through.

16. Meanwhile, in same large bowl, toss toasted bread pieces with half of parsley, remaining butter mixture, and 2 tbsp lemon juice.

17. Uncover vegetables; top with seasoned bread mixture and bake uncovered 5-7 min longer, until crumb topping is crisp and browned.

18. Sprinkle with remaining parsley. Makes 12 side servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Garlic, Olive Oil, Citric Acid allergies.
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