Watercress and broccoli with feta and roast garlic
27/4/2011
Serves 4
Ingredients
| 50 g | Butter |
| 1 | Onion |
| 1 | Carrot |
| 1 | Potato |
| 2 | Bay leaves |
| 500 g | Broccoli |
| 1 Ltr | Vegetable stock, or chicken |
| 2 | Garlic |
| 1 bunch | Watercress |
| 1 to taste | Salt & freshly ground pepper |
| 100 g | Feta cheese |
Directions
- Melt the butter in a large pot. Add the diced onion, carrot, potato and bay leaves. Stir for 2-3 minutes to soften.
- Add the broccoli(chopped) and the stock (chicken or vegetable) then simmer just until the broccoli is tender.
- Meanwhile, preheat the oven to 200 degC, slice the garlic in half, drizzle with a little olive oil and roast until the cloves are soft, about 30 minutes.
- Add the watercress, turn off the heat and cover. Leave for 3 minutes to wilt the watercress then season and purée.
- Ladle into warm bowls and top with the roasted garlic gloves and crumbled feta. Serve with crusty warmed bread and butter.
Wine Match
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