BROCCOLI with ROMA TOMATOES and JICAMA

A colorful medley of vegetables that will brighten any dinner table.

1 bunch broccoli
1 tablespoon olive oil
1 small onion, thinly sliced
1 garlic clove, minced
2 teaspoons dried basil
Large pinch of cayenne
1 cup chicken stock
8 ounces jicama, cut in 1" julienne

3 ripe Roma tomatoes, each cut into 4-6 wedges
2 tablespoons freshly grated Parmesan cheese

Cut the flowerets off the bunch of broccoli, leaving them 2 1/2" long. Cut each of the flowerets into a bite-sized piece. Blanch in lightly salted, simmering water. Remove while still crisp and bright green. Immerse in ice water to stop the cooking process. Drain and set aside. Peel the remaining broccoli stems and slice diagonally into 1/4" slices.
Heat the olive oil in a medium-sized, heavy-bottomed skillet. Add the onions and minced garlic, stirring to combine. Add a little stock and cook until the onions soften, about 2 minutes. {Throughout the cooking process, add a little stock as the liquid in the pan concentrates.}
Add the basil, cayenne and the sliced broccoli stems. Cook until they begin to soften, but are still crisp, about 1-2 minutes. Add the jicama and stir until heated through. Then add the broccoli flowerets and stir gently until heated. Taste for seasoning and adjust at this point. * Finally, add the tomatoes and Parmesan cheese and toss gently just until combined.
Serve immediately.
Serves 4-6.

* If you are using canned stock, no salt will be needed as the stock will have concentrated during cooking. With homemade stock, you may need to add some salt.