Broccoli with Parmesan Bread Crumbs
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
Before You Begin
Shred the Parmesan on the large holes of a box grater.
Instructions
- Heat butter in large nonstick skillet over medium-high heat. When foaming, add bread crumbs and cook, stirring frequently, until dark golden brown, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
- Meanwhile, bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.
- Toss hot broccoli with Parmesan in large bowl until cheese melts. Transfer to serving dish, sprinkle with bread crumbs, and adjust seasonings with salt and pepper. Serve.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The best cooking method for our Broccoli with Parmesan Bread Crumbs was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The stems were boiled and the florets steamed—two ideal cooking methods for the two parts of the broccoli head. Within four minutes, both stalks and florets were perfectly cooked. We peeled fibrous exterior of the stems prior to cooking—it was too tough to be edible. A vegetable peeler didn’t make a dent on the skin, but a chef’s knife made quick work of the task.
Before You Begin
Shred the Parmesan on the large holes of a box grater.
Instructions
- Heat butter in large nonstick skillet over medium-high heat. When foaming, add bread crumbs and cook, stirring frequently, until dark golden brown, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
- Meanwhile, bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.
- Toss hot broccoli with Parmesan in large bowl until cheese melts. Transfer to serving dish, sprinkle with bread crumbs, and adjust seasonings with salt and pepper. Serve.
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