Broccoli with Turmeric and Tomatoes

Food & Wine
Looking for a quick and easy way to add some excitement to broccoli? Both florets and stems lend their unique textures to this excellent side dish. We actually prefer the stems and hate to see them thrown away. Serve the broccoli with chicken, beef, or lamb.


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2 tablespoons cooking oil
2 onions, cut into thin slices
3/4 teaspoon turmeric
1 1/2 pounds broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4-inch slices, tops cut into florets (about 7 cups in all)
1 cup drained canned diced tomatoes (from one 15-ounce can)
1/3 cup water
3/4 teaspoon salt


1. In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.

2. Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

Created date

June 2004