Submitted by: Mary
Recipe by: 1001 Low-Fat Vegetarian Recipes by Sue Spitler
I've used this herbed crumb mixture on tomatoes and green beans. I'm sure it would taste yummy on many other veggies, like acorn squash. I don't usually include the pecans. I like the breadcrumb topping better without the nuts.
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans (optional)
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1 1/2 pounds broccoli, cut into florets and stalks sliced, cooked
salt and pepper to taste
Spray small skillet with cooking spray, heat over medium heat until hot. Add pecans and spray with cooking spray, cook over medium heat until toasted, 2 to 3 minutes, stirring frequently. Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste, arrange in serving bowl. Spoon crumb mixture over broccoli.
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