Best 3 Charred Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Charred Broccoli: A Delightful Medley of Recipes for a Nutritious and Flavorful Side Dish**

Broccoli, a cruciferous vegetable known for its nutritional value and distinct flavor, takes center stage in this culinary exploration of charred broccoli recipes. From classic roasting techniques to innovative marinades and creative cooking methods, this article presents a versatile collection of recipes that elevate broccoli to a tantalizing side dish. Whether you prefer the simplicity of roasted broccoli with a hint of garlic and olive oil or are intrigued by the smoky allure of charred broccoli with a zesty lemon and herb dressing, there's a recipe here to suit every palate. Discover the art of caramelizing broccoli florets, resulting in a delightful balance of crispy edges and tender interiors. Experiment with a flavorful marinade of miso, honey, and ginger, imparting a unique umami flavor to the charred broccoli. Unleash your creativity with a recipe that combines charred broccoli with quinoa, roasted sweet potatoes, and a tangy tahini dressing, creating a wholesome and colorful grain bowl. Explore the tantalizing possibilities of charred broccoli as a pizza topping, adding a smoky dimension to your favorite homemade pizza. With step-by-step instructions and enticing photographs, these recipes guide you through the process of creating a delectable charred broccoli dish that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

WHITE BEANS AND CHARRED BROCCOLI WITH PARMESAN



White Beans and Charred Broccoli with Parmesan image

Provided by Alison Roman

Categories     Bean     Side     Parmesan     Lemon     Broccoli     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
1/2 cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 wide strips lemon zest, thinly sliced
1/4 cup fresh lemon juice

Steps:

  • Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
  • Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
  • Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

CHARRED BROCCOLI BEEF



Charred Broccoli Beef image

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Serve over steamed rice.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 44m

Yield 4

Number Of Ingredients 15

1 pound skirt steak, cut in half across the grain
kosher salt and freshly ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons vegetable oil
¼ cup oyster sauce
3 tablespoons dry sherry
1 tablespoon soy sauce, or more to taste
2 teaspoons ketchup
½ cup chicken broth
1 ½ teaspoons cornstarch, or more to taste
1 pound bite-size broccoli florets
1 tablespoon vegetable oil
2 teaspoons vegetable oil
3 cloves minced garlic
1 pinch cayenne pepper

Steps:

  • Season steak generously with kosher salt and black pepper on both sides. Sprinkle 1 tablespoon cornstarch lightly over both sides.
  • Heat 2 tablespoons oil in a skillet over high heat. Sear steak halves until surface is browned and crusty, 3 to 4 minutes per side. Transfer steaks to a plate, reserving juices in the skillet. Let cool completely.
  • Mix oyster sauce, sherry, soy sauce, and ketchup together in a bowl. Whisk in chicken broth and 1 1/2 teaspoon cornstarch.
  • Place broccoli florets in a bowl. Drizzle 1 tablespoon oil and some of the reserved juices on top; toss to coat.
  • Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil; spread broccoli florets on top, stem-side down.
  • Roast broccoli florets in the preheated oven until charred, 10 to 12 minutes.
  • Cut steak halves into 2 or 3 pieces with the grain. Slice each piece against the grain into 1/8-inch slices.
  • Pour 2 teaspoons vegetable oil into the skillet used to brown the steak; heat over medium-high heat. Add 3 cloves minced garlic; let sizzle for just 30 seconds. Stir steak, broccoli, and oyster sauce mixture into the skillet. Cook and stir until steak is heated through, broccoli is barely tender, and sauce thickens slightly, 3 to 5 minutes.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 14.3 g, Cholesterol 36.3 mg, Fat 21.2 g, Fiber 3.1 g, Protein 17.2 g, SaturatedFat 5.4 g, Sodium 721.8 mg, Sugar 2.8 g

Tips:

  • Choose the right broccoli: Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid broccoli that has yellowing or wilted florets.
  • Char the broccoli properly: To get the best flavor and texture, char the broccoli over high heat until it is slightly blackened and tender-crisp. You can do this in a grill pan, on a grill, or even in a hot oven.
  • Don't overcook the broccoli: Charred broccoli should still have a bit of a bite to it. If you overcook it, it will become mushy and lose its flavor.
  • Season the broccoli well: Charred broccoli is delicious on its own, but you can also season it with a variety of spices and herbs. Some popular options include garlic powder, onion powder, paprika, cumin, and chili powder.
  • Serve the broccoli immediately: Charred broccoli is best served immediately after it is cooked. This will help to preserve its flavor and texture.

Conclusion:

Charred broccoli is a simple but delicious side dish that can be enjoyed on its own or as part of a larger meal. It is a great way to add some healthy vegetables to your diet and is also a good source of vitamins and minerals. With its slightly smoky flavor and tender-crisp texture, charred broccoli is sure to be a hit with everyone at your table.

Related Topics