Here’s a homey (maybe homely) little recipe that has solved my broccoli pet peeve. You see, I don’t like it when broccoli isn’t hot when it gets to the table. We used to steam broccoli, put it in a bowl and take it to the table. By the time I got to it, it was lukewarm at best.
The method below gets it really hot and, with caramelization, makes it wonderfully flavorful.
What you see on the plate above the greenery are savory pancakes (I tried to get Peter to write down his recipe, but it was done by the seat of his pants and can’t be reproduced) with sliced chicken breast (from the “Broasted chicken” post a couple of days ago) and gravy. Gosh, was that stuff good. The pancakes ended up seeming like Thanksgiving stuffing.
Anyhow, back to the broccoli. I would think this method would work with cauliflower, carrots, turnips or parsnips. The cooking time might vary.
Sauteed broccoli (4 servings)
1 medium broccoli crown
1 tbsp olive oil
1 tbsp unsalted butter
salt and pepper to taste
pinch of red pepper flakes (optional)
Cut the thick stem from the florets, peel it and cut it into 1/2” cubes. Cut the florets into smallish pieces (you can see from the picture).
Heat a saute pan over medium heat (4 on my electric range’s 1-10 dial). When the butter has melted and just before it begins to brown add the broccoli stem pieces. Sprinkle with a little salt and pepper and toss to coat with the butter and oil. Let it cook about 3 minutes. Add the florets, toss and sprinkle with salt and pepper. Add a pinch of red pepper flakes, if using.
Now, leave the pan alone for 4 minutes or until the broccoli has begun to caramelize on one side. Flip the broccoli pieces over and let it sauté until the second side has begun to caramelize. At this point you should sample a piece and see if it’s done to your specifications. If not, cover the pan, reduce the heat to low, and let it do its thing while you finish up whatever else you are cooking.
The method below gets it really hot and, with caramelization, makes it wonderfully flavorful.
What you see on the plate above the greenery are savory pancakes (I tried to get Peter to write down his recipe, but it was done by the seat of his pants and can’t be reproduced) with sliced chicken breast (from the “Broasted chicken” post a couple of days ago) and gravy. Gosh, was that stuff good. The pancakes ended up seeming like Thanksgiving stuffing.
Anyhow, back to the broccoli. I would think this method would work with cauliflower, carrots, turnips or parsnips. The cooking time might vary.
Sauteed broccoli (4 servings)
1 medium broccoli crown
1 tbsp olive oil
1 tbsp unsalted butter
salt and pepper to taste
pinch of red pepper flakes (optional)
Cut the thick stem from the florets, peel it and cut it into 1/2” cubes. Cut the florets into smallish pieces (you can see from the picture).
Heat a saute pan over medium heat (4 on my electric range’s 1-10 dial). When the butter has melted and just before it begins to brown add the broccoli stem pieces. Sprinkle with a little salt and pepper and toss to coat with the butter and oil. Let it cook about 3 minutes. Add the florets, toss and sprinkle with salt and pepper. Add a pinch of red pepper flakes, if using.
Now, leave the pan alone for 4 minutes or until the broccoli has begun to caramelize on one side. Flip the broccoli pieces over and let it sauté until the second side has begun to caramelize. At this point you should sample a piece and see if it’s done to your specifications. If not, cover the pan, reduce the heat to low, and let it do its thing while you finish up whatever else you are cooking.
I like this idea. I'm not a huge fan of cooked broccoli...I'll eat it raw, but I'm like you, usually when cooked broccoli gets to my plate it's cool and gross. But caramelizing it...mmmmm... sounds really good!
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