Ingredients
1 lemon
1 sm. head broccoli florets
1 sm. head cauliflower florets
2 carrots, peeled, cut 1 " and sliced
1 onion, cut into wedges
1 C. chicken broth
1 T. olive oil
2 cloves garlic
5 Coriander seeds
4 peppercorns
1 bay leaf
4 sprigs thyme
black pepper
1 tsp. Sherry vinegar
Preparation
Cook broccoli and cauliflower in a steamer or double boiler with holes in the top pan. Do the same with carrots and onions. In olive oil place cooked vegetables and spices. Cover with lid. Simmer until tender and still slightly crisp. 5 min. Season with salt and pepper. Garnish with lemons.
