CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
- Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
- Spoon the lemon-shallot mixture over the broccoli and serve.
CHARRED BROCCOLI, LEMON & WALNUT PASTA
Make this quick broccoli, lemon and walnut pasta with simple storecupboard ingredients. It's healthy, low in fat and calories and full of texture and flavour
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
- Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
- In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
- Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.
Nutrition Facts : Calories 435 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
CHARRED BROCCOLI WITH CAPERS
A freshing, lemony, nutty, salty side dish that will impress even broccoli skeptics! Source: Food Network Magazine Dec 20113-
Provided by huberville
Categories Vegetable
Time 20m
Yield 2 cups, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut head of broccoli into florets. Peel the stem, shave into ribbons, and soak in ice water.
- Heat 21/2 T olive oil in a skillet over medium heat. Add the broccoli florets; cook, stirring occassionally, until charred, about 6 minutes. Transfer to a bowl.
- Add capers to the skillet, cook 30 seconds, then add the broccoli. Drain the shaved broccoli stem; add to the bowl with the florets and toss with lemon juice and remaining 1 T olive oil, parsley, parmesan. Add salt & pepper to taste.
Nutrition Facts : Calories 258.6, Fat 19.7, SaturatedFat 4.2, Cholesterol 9.8, Sodium 323.4, Carbohydrate 14.6, Fiber 5.5, Sugar 3.7, Protein 10.1
CHARRED BROCCOLI
New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.
Provided by Jeff Gordinier
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
- In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
- Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
- Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
- Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
- Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
- To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams
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