In this simple, waste-nothing dish, the fragrant fennel and caraway seeds frame the fresh broccoli and onion flavors.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 as a side dish
1 1/2 – 2 cups tender broccoli stems, processed using the coarse shredding wheel in your food processor, or the large holes in a box grater.
1/2 – 3/4 cup onion, shredded the same way
1 tablespoon fennel seeds
1 teaspoon caraway seeds
3 tablespoons olive oil
Process the broccoli stems and the onions, and set aside.
Heat a large saute pan or skillet over medium heat for a minute, or until a drop of water dances on the surface of the skillet. Add the fennel and caraway and stir for 15 seconds, or until fragrant, then add the olive oil, and the shredded broccoli and onions. Stir to mix, cover, and turn the heat to medium low. Cook, stirring every few minutes, for 7-8 minutes or until the vegetables are tender.
Distribute to serving plates, seasoning to taste with salt and pepper.
Photo and recipe by Tod Dimmick