Recipe - Broccoli And Cauliflower With Germatola Crumbs

1 lg Head cauliflower; (about 2
One half lb), trimmed & cut into
about 2" flowerets
1 lg Bunch broccoli; (about 1 1/2
lb), cut into short 2"
flowerets, with stems
peeled and cut or sliced up into 1/4"
rounds
8 sl Firm white bread; torn into
1/4" pieces, (about 4 c.)
2 lg Lemons
3 tablespoon Butter
2 tablespoon Olive oil
1 lg Garlic clove; minced
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Fresh parsley leaves;
chopped

Place steamer basket in 68 qt saucepot with 1" water. Heat water to
boiling over high heat. Add cauliflower and broccoli; reduce heat to
medium. Cover and cook until vegetables are just tender, 57 minutes.
Remove vegetables and rinse under cold running water to stop cooking; drain
well. Place vegetables in large selfsealing plastic bags and refrigerate
up to 1 day. Preheat oven to 350 degrees. Place bread pieces in 15 1/2x10
One half jelly roll pan. Toast bread pieces until light golden, about 10 min;
cool. Store in tightly covered container until ready to serve. To complete,
preheat oven to 400 degrees. From lemons, grate 1 tbsp peel and squeeze 3
tbsp juice. In 2 qt saucepan, melt butter with olive oil over medlo heat.
Add garlic, salt, pepper, lemon peel, and 1 tbsp lemon juice. Reduce heat
to low; cook 1 min to blend flavors. Place vegetables in lg bowl; toss with
half of butter mixture. Transfer vegetables to 13x9 glass baking dish.
Cover and bake vegetables 20 min or until heated through. Meanwhile, in
same large bowl, toss toasted bread pieces with half of parsley, remaining
butter mixture, and 2 tbsp lemon juice. Uncover vegetables; top with
seasoned bread mixture and bake uncovered 57 min longer, until crumb
topping is crisp and browned. Sprinkle with remaining parsley. Makes 12
side servings. EACH SERVING: 110 calories, 4 g protein, 50 g carbohydrate,
11 g total fat (2 g saturated), 0 mg cholesterol, 335 mg sodium.

Posted to EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Feb 17, 1998