Pan-Roasted Broccoli with Creamy Gruyêre Sauce
By America's Test KitchenPublished on August 22, 2007
Time
40 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
1 tablespoon unsalted butter 1 medium shallot, peeled and sliced into thin rings (about 2 tablespoons)½ cup heavy cream ½ teaspoon Dijon mustard ½ teaspoon dry sherry Pinch cayenne pepper ⅛ teaspoon table salt 3 tablespoons very finely grated Gruyère (about ¾ ounce), plus additional 1 to 2 tablespoons1 teaspoon fresh lemon juiceBefore You Begin
The florets are cut into small pieces so that they cook quickly and evenly. The hardier stalks are sliced on the bias for maximum caramelization.
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 heat. When foaming subsides, add shallot and cook, stirring frequently, until golden and softened, about 2 minutes. Stir in cream, mustard, sherry, cayenne, and salt. Increase heat to medium-high and cook until mixture bubbles and thickens, about 1 minute. Off heat, add cheese and lemon juice; stir until cheese is melted. Add broccoli and stir to reheat and coat. Transfer to serving dish, sprinkle with additional cheese, and serve immediately.
for the broccoli
Time
40 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
1 tablespoon unsalted butter
1 medium shallot, peeled and sliced into thin rings (about 2 tablespoons)
½ cup heavy cream
½ teaspoon Dijon mustard
½ teaspoon dry sherry
Pinch cayenne pepper
⅛ teaspoon table salt
3 tablespoons very finely grated Gruyère (about ¾ ounce), plus additional 1 to 2 tablespoons
1 teaspoon fresh lemon juice
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
1 tablespoon unsalted butter
1 medium shallot, peeled and sliced into thin rings (about 2 tablespoons)
½ cup heavy cream
½ teaspoon Dijon mustard
½ teaspoon dry sherry
Pinch cayenne pepper
⅛ teaspoon table salt
3 tablespoons very finely grated Gruyère (about ¾ ounce), plus additional 1 to 2 tablespoons
1 teaspoon fresh lemon juice
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
1 tablespoon unsalted butter
1 medium shallot, peeled and sliced into thin rings (about 2 tablespoons)
½ cup heavy cream
½ teaspoon Dijon mustard
½ teaspoon dry sherry
Pinch cayenne pepper
⅛ teaspoon table salt
3 tablespoons very finely grated Gruyère (about ¾ ounce), plus additional 1 to 2 tablespoons
1 teaspoon fresh lemon juice
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
The florets are cut into small pieces so that they cook quickly and evenly. The hardier stalks are sliced on the bias for maximum caramelization.
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 heat. When foaming subsides, add shallot and cook, stirring frequently, until golden and softened, about 2 minutes. Stir in cream, mustard, sherry, cayenne, and salt. Increase heat to medium-high and cook until mixture bubbles and thickens, about 1 minute. Off heat, add cheese and lemon juice; stir until cheese is melted. Add broccoli and stir to reheat and coat. Transfer to serving dish, sprinkle with additional cheese, and serve immediately.
for the broccoli
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments