Charred Broccoli Recipes

CHARRED BROCCOLI

Charred Broccoli image

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

Ingredients

2 tablespoons salted butter
1 cup panko
2 tablespoons rendered chicken fat, duck fat or vegetable oil
4 anchovies packed in salt or oil, soaked in cold water for 10 minutes, drained and chopped
1 teaspoon minced dried shallots, or substitute 1/2 teaspoon minced fresh onion or shallot
1/2 teaspoon salt, or to taste
5 cloves whole garlic, peeled
1 cup grapeseed oil
2 large eggs
1 tablespoon fish sauce (preferably Three Crabs brand), or more as needed
1 1/2 teaspoons apple vinegar, preferably Bragg unfiltered
1 1/2 teaspoons caper juice
1/2 teaspoon lemon juice
1 head broccoli, woody stem removed, sliced lengthwise about 1/2-inch thick, keeping as many of the florets connected to the stem as possible
3 tablespoons grapeseed oil
1/4 teaspoon salt

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

CHARRED BROCCOLI

Charred Broccoli image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons each soy sauce and rice vinegar with 4 teaspoons each sesame oil and honey; season with salt and pepper. Thinly slice 2 cups shiitake mushroom caps and 1 shallot; add to the dressing. Toss 2 heads chopped broccoli with vegetable oil; cook on a hot grill pan, 2 minutes per side. Season with salt and pepper. Toss with the dressing, some sesame seeds and a thinly sliced red jalapeno.

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Charred Broccoli with Lemon and Chile Flakes image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Extra-virgin olive oil, for cooking
1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base
Kosher salt
2 cloves garlic, sliced
1 small shallot, sliced into rings
1/4 teaspoon chile flakes
1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

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.

ROASTED AND CHARRED BROCCOLI WITH PEANUTS

Roasted and Charred Broccoli with Peanuts image

Believe it or not, we came up with a new way to chop broccoli

Provided by Claire Saffitz

Categories Side Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Peanut Broccoli Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 10

Ingredients

1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 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
Flaky sea salt (such as Maldon)

Steps:

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. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
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. 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.

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