Prep 10 mins
Cook 5 mins
Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.
- Stir water, salt, and pepper together in small bowl, til salt dissolves.
- In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
- Don't stir for about two minutes until they get light browned.
- Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
- Add water spice mixture and cover pan with lid, cooking for two minutes.
- Uncover and cook until desired doneness.
- Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.
The technique is what makes this recipe. Follow the directions exactly and you will be amazed at the result (nutty flavor almost). It is fabulous. Adding water changes the integrity of the vegetable, and adding other seasonings will have you missing out on the subtle flavors that the salt and oil bring out. Go on, try it.
I wouln't rate this 5 stars but we liked it well enough to repeat, I replaced the water with white wine and used garlic pepper. I also added rerigerated minced garlic and next time will add a twist from the red pepper grinder. I did have to add a little extra water since when I added the liquid prior to covering, it was almost gone when I put the lid on. The timing instructions were good for our preferences, but I think that would depend a little on the size of the florets. I was looking for a fairly light recipe without a lot of fat, and this recipe did work for that,
Love love love this recipe! We're not even big broccoli fans but we now have broccoli once/week. I add garlic and onion with the broccoli and then use salt and regular pepper. So good!