I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes. This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious. For easier cleanup, you can use olive oil to toss the broccoli florets.
Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)
Directions:
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.
2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
No comments:
Post a Comment