Prep 20 mins
Cook 40 mins
A crunchy, savory crumb topping that makes the broccoli irresistible - really! This was originally made for Thanksgiving 2002 (Bon Appetit), and it was excellent then and still is.
- 4 tablespoons butter (1/2 stick)
- 1⁄3 cup minced onion
- 2 large garlic cloves
- 1⁄2 teaspoon dried mustard
- 4 tablespoons Dijon mustard
- 2 1⁄2 cups fresh sourdough breadcrumbs, made from crustless sourdough bread
- 1 cup packed grated parmesan cheese (about 3oz)
- 12 -13 cups broccoli florets (from about 3 lbs broccoli crowns)
- 1⁄2 cup whipping cream
- Melt butter in a large non-stick skillet over medium heat. Add onion and garlic; saute until onion is soft, about 4 minutes. Mix in dry mustard, then 2 T Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4C cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made one day ahead. Cover separately and refrigerate).
- Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 T Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.