Spanish Vegetable Side Dish
Steamed vegetables with wine in a Spanish style
Ingredients
- 2-3 Thick carrots Chopped into just larger than bite size pieces
- 1 head Cauliflower or broccoli Cut into bite size pieces
- 1/2 lb Asparagus Bottom ends removed
- 1 tbsp Minced garlic
- 1/2 tbsp Olive oil
- 1/2 cup Dry white wine Sauvignon blanc or chardonnay will be best
- 1/2 cup Chicken Broth 1/2 cup water + 1/2 tsp bouillon
Instructions
- Heat the olive oil in a skillet, and fry the garlic until almost completely golden.
- Add the carrots and cauliflower or broccoli to the skillet, followed quickly by the wine. Stir to combine, scraping the bottom for any stuck on garlic (though there shouldn’t be much to scrape).
- Add the chicken broth and stir again.
- Cover the skillet and let the liquid simmer for 10-15 minutes, stirring occasionally until the veggies are fork tender. Make sure to check your thickest vegetables, like the carrots, as those will need the longest to cook.
- Once tender, remove vegetables from the skillet and serve.