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Cheesy Pan-Roasted Broccoli

 
Cheesy Pan-Roasted Broccoli
33

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!

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, Sugar-Free
 

Ingredients

3 tablespoons water
¼ teaspoon salt
teaspoon black pepper
*
1 tablespoon olive oil
1 ½ pounds broccoli florets
whole
1 tablespoon butter, unsalted
1 each shallots
sliced
*
½ cup heavy whipping cream
½ teaspoon dijon mustard
1 teaspoon sherry
1 pinch cayenne pepper
*
teaspoon salt
*
¼ cup swiss cheese
grated
1 teaspoon lemon juice

Directions

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.

Serve immediately.

 

* not incl. in nutrient facts

Reviews

almost 6 years

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!

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Comments

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 22876% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 306mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 114% Vitamin C 266%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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