CHEF JEFF — ONE BYTE AT A TIME: Saffron Broccoli and Potatoes

This side would go well with fish.

Saffron Broccoli

and Potatoes

¾ pound yellow potatoes

¾ pound broccoli florets

1 tablespoon olive oil

1/8 teaspoon saffron threads (8 to 10 threads)

Salt, fresh ground black pepper

½ cup hot water for steaming

Wash potatoes; do not peel. Cut into 1-inch pieces. Put in steaming basket with broccoli. Place in saucepan; add 2 inches of water to base of the steamer. Cover pot. Bring water to boil. Steam 10 minutes. Heat oil, saffron in mixing bowl for 15 seconds in microwave oven. Add salt, pepper to taste. When potatoes, broccoli are ready, add ½ cup steaming water to oil in bowl. Add potatoes and broccoli. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 249 calories, 8 grams fat (1 gram saturated), no cholesterol, 8 grams protein, 41 grams carbohydrates, 6 grams sugars, 8 grams fiber, 52 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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