Cheesy Pan-Roasted Broccoli
Pan-roasting prevents the broccoli from becoming limp. A quick rich, cheesy (Swiss, Cheddar or Gruyere) pan sauce captures the caramelized bits of flavor. Bring them together and everyone loves their broccoli!
heavy whipping cream
Divide the broccoli into 1 to 1½ inch florets. Peel the stem and cut on the bias into ¼ inch thick slices.
In a small bowl, mix together the water, salt and pepper, set aside.
Add the olive oil to a large non-stick is best, skillet (with a lid) and heat over medium to medium-high heat until the oil is very hot and just beginning to smoke.
Add the broccoli stems in a layer and cook without stirring until beginning to caramelize on the bottom, about 3 minutes.
Add the florets and toss together. Continue to cook without stirring until the florets are beginning to brown, another 3 minutes.
Add the seasoned water mixture and cover tightly with the lid. Cook for about 2 minutes until the broccoli is brightly colored and remove the lid.
Continue cooking until the water is evaporated and the florets are tender-crisp and the stems are tender.
Test for your desired level of doneness, we like something to chew on, you can add a few tablespoons of water and steam a bit longer if you want the broccoli more tender.
Remove from pan and set the broccoli aside.
Reduce heat to medium and add the butter. Add the shallots, stir and cook until golden, about 2 minutes.
Stir in the cream, mustard, sherry, pinch of cayenne and salt. Cook until thickened, about 1 minute.
Remove from heat, stir in the shredded cheese (reserve some for garnish if desired), add the broccoli, toss to coat and re-heat.