This recipe came about when I felt like cooking up a tangy dish to accompany my crusted bread. Broccoli is a rich source of calcium and is especially the best option of calcium for those who cannot consume diary products. It also has Vitamin A, C, fiber and folic acid. It is known to control high blood pressure and may also prevent colon cancer.
I did not have much of a chance to click many pictures just the one above as we were quite hungry that night. I do recommend having this meal with a side of grilled potatoes or crusted bread. Worcestershire sauce as the name suggests was first made at Worcester, England under the brand name Lea & Perrins (coined from the surnames of its founders). To make this super simple dish,
|Broccoli in Honey Mustard Sauce|
- 1 medium size Broccoli (cleaned and florets separated)
- 1/4 cup of my Homemade Mustard Sauce
- 1/2 cup of Honey
- 1/2 tsp of Black Pepper or White Pepper
- 2 tbsp of Worcestershire sauce (Veg option: Soya sauce)
- 3 cloves of crushed garlic (optional)
- 1/2 tbsp of cooking oil
Cooking Time: 20 minutes| Preparation Time: 15 minutes |Serves:2 adults
- Steam or blanch the broccoli florets until semi-soft and drain.
- Mix together the Homemade Mustard sauce, Honey, Pepper and Worcestershire sauce.
- Heat a skillet and add the cooking oil. Toss the garlic (optional).
- Next add the drained broccoli florets and add the Sauce mix and warm (do not boil).
- Serve hot with a side of grilled baby potatoes or crusted bread.