If you want to eat more greens this year, Adeena Sussman has the recipe for you.
“Cooking larger vegetables like ‘steaks’ is an economical and healthy way of eating that is more based on a plant-based diet,” says the author. Sabbath cook. “Plus, I’m always looking for new ways to use one of my favorite vegetables: broccoli.”
The vegetables are charred in the pan, and that “slightly smoky” flavor is balanced by the caper dressing.
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“The dressing, which has a salty, tangy flavor, can be served on the side, so it’s suitable for kids or picky eaters,” says Sussman, who co-authored with chef Chrissy Teigen.
“Substitute chopped pickles if you don’t have capers,” says Sussman, who suggests making the dressing the day before and storing it in the refrigerator.
Adeena Sussman’s Baked Broccoli Steaks with Caper Dressing
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons of drained capers, lightly washed and coarsely chopped
2 tablespoons chopped fresh flat parsley
1 tablespoon minced shallots
½ teaspoon minced red Fresno or jalapeño chile
⅛ teaspoon freshly ground black pepper
7 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
2 medium (13 oz. each) heads of broccoli
⅔ cup vegetable broth
1. Combine lemon juice, capers, parsley, shallot, chili, black pepper, 4 tablespoons olive oil, and ¼ teaspoon salt in a medium bowl.
2. Using a sharp vegetable peeler, peel back the tough outer layer of the broccoli stem to reveal the pale green interior. Cut each head of broccoli in half through the stem. Cut all four halves into 1-inch “steaks,” reserving any loose florets for another use.
3. Heat 1½ tablespoons oil in a 10-inch skillet over medium-high heat. Add 2 broccoli steaks and sprinkle with ¼ teaspoon salt. Cook, undisturbed, until the underside is charred at the edges, 3 minutes. Turn broccoli and add ⅓ cup vegetable broth; cover and continue cooking until bottom is charred, broccoli is bright green, and stems are tender, 5 to 7 minutes. Remove from the pan and transfer to a plate; cover with foil to keep warm.
4. Repeat with remaining broccoli steaks, ¼ teaspoon salt, 1½ tablespoons oil, and ⅓ cup broth. Transfer to a serving platter and top with the caper dressing.
Serves: 4 Active time: 30 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education