It’s about time for some veggies! This one is a simple and delicious recipe and it features broccoli, the most popular vegetable in 39 states. I know it is a favorite in both of our immediate and extended families.
The broccoli is cooked with a technique known as glazing. This process quickly transforms vegetables, making them sweet and tender. First, the broccoli is cut into uniform pieces, then it is arranged in a single layer in a sauté pan. A bit of butter, a dash of salt and pepper, and water to nearly cover the vegetables is then added to the pan. As the water cooks off, the fat from the butter combines with the vegetable’s starches and sugars to form a rich glaze. Some toasted bread crumbs and Parmesan cheese finish off this excellent side dish!
Butter Broccoli with Peppered Bread Crumbs
Butter Broccoli with Peppered Bread Crumbs (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Yield: 4 to 6 servings
Ingredients:
- 1-1/2 cups coarse bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- salt to taste
- 1-1/2 to 2 pounds broccoli
- 4 tablespoons unsalted butter
- 2 ounces Parmesan cheese, for shaving
Preparation:
Heat the oven to 350ºF. Spread the bread crumbs on a rimmed baking sheet and drizzle them with olive oil. Bake until they are golden, about 10 minutes, turning the pan and stirring the crumbs occasionally to ensure even browning.
Toast the bread crumbs.
Remove the sheet from the oven and transfer the crumbs to a bowl. Stir in the black pepper and salt to taste. Set the toasted crumbs aside to cool to room temperature.
Season the bread crumbs with pepper & salt.
Cut off the thick stems of the broccoli. Cut the broccoli tops into 3-inch-long spears of approximately equal size.
Heat a large skillet over medium-high heat. Melt the butter, then add the broccoli spears and season them with some salt. Add 1 cup of water, turn the heat to high, and cover the skillet with a tight-fitting lid.
Cook the broccoli in butter and water.
Cook the broccoli rapidly until they are firm-tender but still bright green, about 5 minutes. The broccoli should absorb all to most of the butter and water. (Any leftover liquid can be spooned over the broccoli just before serving.)
Cook until tender and bright green.
Transfer the broccoli to a large wide shallow bowl or a serving platter. Sprinkle the broccoli generously with the peppered crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter it over the top of the broccoli. Serve immediately.
Serve the broccoli with the bread crumbs and shaves of Parmesan cheese.
Broccoli is definitely favored by many, including us! ~Linda
Butter Broccoli with Peppered Bread Crumbs (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Yield: 4 to 6 servings
Ingredients:
- 1-1/2 cups coarse bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- salt to taste
- 1-1/2 to 2 pounds broccoli
- 4 tablespoons unsalted butter
- 2 ounces Parmesan cheese, for shaving
Preparation:
Heat the oven to 350ºF. Spread the bread crumbs on a rimmed baking sheet and drizzle them with olive oil. Bake until they are golden, about 10 minutes, turning the pan and stirring the crumbs occasionally to ensure even browning. Remove the sheet from the oven and transfer the crumbs to a bowl. Stir in the black pepper and salt to taste. Set the toasted crumbs aside to cool to room temperature.
Cut off the thick stems of the broccoli. Cut the broccoli tops into 3-inch-long spears of approximately equal size.
Heat a large skillet over medium-high heat. Melt the butter, then add the broccoli spears and season them with some salt. Add 1 cup of water, turn heat to high, and cover the skillet with a tight-fitting lid. Cook the broccoli rapidly until it they are firm-tender but still bright green, about 5 minutes. The broccoli should absorb all to most of the butter and water. (Any leftover liquid can be spooned over the broccoli just before serving.)
Transfer the broccoli to a large wide shallow bowl or to a serving platter. Sprinkle the broccoli generously with the peppered crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter it over the top of the broccoli. Serve immediately.