Pan-Roasted Broccoli with Lemon Browned Butter
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4 as a side dish
Ingredients
For Broccoli
3 tablespoons water ¼ teaspoon table salt ⅛ teaspoon ground black pepper 2 tablespoons vegetable oil 1 ¾ pounds broccoli, florets cut into 1 ½-inch pieces, stems trimmed, peeled, and cut on bias into ¼-inch-thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)For Sauce
4 tablespoons unsalted butter 1 small shallot, minced (about 1 ½ tablespoons)2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons)¼ teaspoon table salt ⅛ teaspoon ground black pepper 1 ½ teaspoons fresh lemon juice ½ teaspoon minced fresh thyme leavesBefore You Begin
Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
Instructions
- Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
- Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
- Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.
for the broccoli
for the sauce
Time
35 minutesYield
Serves 4 as a side dishIngredients
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ pounds broccoli, florets cut into 1 ½-inch pieces, stems trimmed, peeled, and cut on bias into ¼-inch-thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)
For Sauce
4 tablespoons unsalted butter
1 small shallot, minced (about 1 ½ tablespoons)
2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 ½ teaspoons fresh lemon juice
½ teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ pounds broccoli, florets cut into 1 ½-inch pieces, stems trimmed, peeled, and cut on bias into ¼-inch-thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)
For Sauce
4 tablespoons unsalted butter
1 small shallot, minced (about 1 ½ tablespoons)
2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 ½ teaspoons fresh lemon juice
½ teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ pounds broccoli, florets cut into 1 ½-inch pieces, stems trimmed, peeled, and cut on bias into ¼-inch-thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)
For Sauce
4 tablespoons unsalted butter
1 small shallot, minced (about 1 ½ tablespoons)
2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 ½ teaspoons fresh lemon juice
½ teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Why This Recipe Works
The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stems evenly in a hot, lightly oiled skillet, and once they began to brown we added the florets along with seasoned water and allowed the mixture to steam until nearly tender.
Before You Begin
Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
Instructions
- Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
- Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
- Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.
for the broccoli
for the sauce
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