|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Potatoes||2 Medium, peeled and diced|
|Vegetable broth/Chicken broth||1 Quart|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Broccoli||1 Bunch (100 gm), broken|
1. Melt the butter in a heavy kettle and saute the onion and garlic until tender but not browned. Add the potatoes and saute for 4 minutes longer.
2. Add the broth, thyme, salt, and pepper, bring to a boil, cover, and simmer for 15 minutes, or until the potatoes are tender.
3. Add the broccoli flowerets, cover, and cook for 7 minutes, or until the flowerets are barely tender.