Join Toby as she prepares this delicious vegetable dish courtesy of Connie Guttersen, RD, PhD from her new book "The New Sonoma Cookbook" (2011, Sterling Publishing). This dish proves again that managing diabetes and fabulous foods go hand in hand.
1 Pound, trimmed and cut into 1 inch pieces
1⁄2 Cup (8 tbs)
Flat leaf parsley
1 Tablespoon, chopped
Extra virgin olive oil
1 Teaspoon, chopped
Red wine vinegar
1 Clove (5 gm), minced
1⁄8 Teaspoon, grounded
1⁄8 Teaspoon, freshly grounded
1⁄2 Cup (8 tbs), thinly slivered
1⁄4 Cup (4 tbs), toasted and coarsely chopped
Semi soft goat cheese/Feta cheese
1 Ounce, crumbled
1 Teaspoon (Boiled in salt water)
1. In a large pan, bring 2 quarts of water to boil and boil the broccoli with 1 teaspoon of salt; cook for 6 - 8 minutes until broccoli is crisp but tender.
2. Drain and set aside.
3. In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, red wine vinegar, garlic, kosher salt nutmeg and pepper.
4. Add the broccoli and red onion; stir it gently to coat.
5. Plate the broccoli and top with walnuts and goat cheese.