Aliums Archives

Aliums

Three-bean salad with braaied leeks

35 minutes

Aliums

Brussels sprouts with crispy garlic

25 minutes

Aliums

Chateaubriand with fig stuffing

20 minutes

Aliums

Seafood-and-spring onion risotto

25 minutes

Aliums

French onion burger

30 minutes

Garlicky broccoli broth

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

400–500 g broccoli
200 g baby leeks, thinly sliced
2 stalks celery, thinly sliced
6 T olive oil
3–4 cloves garlic, crushed
sea salt and freshly ground black pepper, to taste
4 cups vegetable stock
100 g long, thin pasta, broken into thirds
50 g pecorino Romano shavings, for sprinkling
toasted ciabatta, for serving

Method

1. Slice the broccoli.

2. Gently soften the leeks and celery in 2–3 T olive oil, keeping them pale. Add the broccoli with the remaining oil and cook, stirring, for 5 minutes. Stir in the garlic and a little seasoning. Pour in the stock and bring to a bubble.

3. Reduce the heat to low, cover and simmer gently for 20–25 minutes, until the broccoli is just cooked.

4. Meanwhile, cook the pasta and drain. Add to the broth. Check the seasoning. Sprinkle with pecorino and serve with the ciabatta.

Cook's note: There’s minimal effort in creating this flavourful broth. Just let it simmer while you get on with the business of the evening.

Find more vegetarian recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Gnocchi with crispy pancetta and creamy shallots

One-pot buttery orzo with leeks, baby marrows and Parmesan

Braaied veggies with curried onions

Slow-roasted onions

Three-bean salad with braaied leeks

Baked baby leeks

Brussels sprouts with crispy garlic

Three-onion tart

Chateaubriand with fig stuffing

Seafood-and-spring onion risotto

French onion burger

Garlicky broccoli broth

Garlicky broccoli broth

Ingredients

Method