Garlicky Breadcrumb-Coated Broccoli

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.

Broccoli.

Broccoli.

Cut it into similar sized pieces.

Ready for steaming.

Ready for steaming.

While the broccoli was steaming, got the lemon and garlic ready.

Garlic and lemon for zesting.

Garlic and lemon for zesting.

Zested the lemon.

Lemon zest.

Lemon zest.

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.

Remove the germ.

Remove the germ.

No germ here.

The garlic, sans germ.

The garlic, sans germ.

Got the breadcrumbs.

Breadcrumbs.

Breadcrumbs.

Okay! Ready for the cooking.

Melt the butter.

Melt the butter.

Heat the fry pan and melt the butter.

Add the garlic.

Add the garlic.

After the garlic has been sautéed for a minute and a half, add the breadcrumbs.

Breadcrumbs added to the garlic and butter.

Breadcrumbs added to the garlic and butter.

When the breadcrumbs are toasted, add the lemon zest.

Lemon zest is added.

Lemon zest is added.

Add the broccoli and toss to reheat and coat the broccoli with the breadcrumbs and butter and lemon.

Now the broccoli goes into the mix.

Now the broccoli goes into the mix.

Garlicky Breadcrumb-Coated Broccoli, sprinkled with the parsley and arranged on a platter.

Garlicky Breadcrumb-Coated Broccoli.

Garlicky Breadcrumb-Coated Broccoli.

Served.

Garlicky Breadcrumb-Coated Broccoli, served.

Garlicky Breadcrumb-Coated Broccoli, served.

Here’s the recipe:
http://www.epicurious.com/recipes/food/views/Garlicky-Breadcrumb-Coated-Broccoli-236202

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.

1. http://doriegreenspan.com/around-my-french-table-glossary.html

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4 thoughts on “Garlicky Breadcrumb-Coated Broccoli

  1. Mmmm, this sounds delicious! What do you think about switching out breadcrumbs for, say, panko or tempura? (I’ve never used either; have you?) And would adding parmesan be a strange taste addition? What are your thoughts?

    • I’m sure that panko would work perfectly. Panko was subbed for breadcrumbs in the Parmesan Crusted Chicken entry earlier this month with great success. I think that tempura would mean deep frying which is AWESOME, but not something I do very often (though I will be talking about it here someday).

      Adding some parmesan would be fantastic. A great idea. What do you think: finely grated over top of the broccoli when it’s served? or added to the mix in the frypan at the same time as the lemon peel so it gets a little bit melted?

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