Here’s another great new (for me) way to cook a vegetable from Around My French Table by Dorie Greenspan.
It’s easy to get into a rut, making the same vegetables the same way, over and over again. With broccoli, I usually steam it until it’s just tender, then put some butter on it and how boring is that?
This time there was the steaming and the butter, with a sort of stir fry plus lots of garlic, breadcrumbs and lemon thrown into the mix. I substituted parsley for the mint because that’s what I had, but next time I will try the mint. Delicious!
This is what happened.
Got the broccoli.
Cut it into similar sized pieces.
While the broccoli was steaming, got the lemon and garlic ready.
Zested the lemon.
And followed this tip from Dorie Greenspan’s glossary…
Garlic: I think it’s fascinating that while French food is often closely associated with garlic, the French like the flavor of garlic most when it intrudes least. In fact, garlic is rarely used raw, and very frequently it is blanched and/or the germ is removed to tone it down before it’s added to a preparation. To remove the germ, split the garlic clove lengthwise, then use the tip of a paring knife to lift away the little sprout in the center. Eliminating the germ makes garlic less potent and more easily digestible.1
Here’s the germ.
No germ here.
Got the breadcrumbs.
Okay! Ready for the cooking.
Heat the fry pan and melt the butter.
After the garlic has been sautéed for a minute and a half, add the breadcrumbs.
When the breadcrumbs are toasted, add the lemon zest.
Add the broccoli and toss to reheat and coat the broccoli with the breadcrumbs and butter and lemon.
Garlicky Breadcrumb-Coated Broccoli, sprinkled with the parsley and arranged on a platter.
Garlicky Breadcrumb-Coated Broccoli
3 large broccoli stalks (about 1 1/4 pounds total), stalks trimmed to 4 to 5 inches long, each stalk halved lengthwise
1/4 cup (1/2 stick) butter
3 small garlic cloves, minced
1 cup fresh breadcrumbs made from crustless French bread
2 tablespoons chopped fresh mint
2 teaspoons grated lemon peel
Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1-1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5 minutes. Stir in mint and lemon peel.
Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter.
Sprinkle any remaining breadcrumbs over and serve.