Ghee roasted broccoli - subtle flavors that just work!
It's a marriage made in heaven - broccoli and ghee!
I love a good simple stir fry - especially if it gets ready in less than ten minutes, has a great nutrition profile and tastes divine. Who doesn't want that on their dinner table? And woohoo for me, broccoli is the only vegetable my kids go to town on. The rest of the veggies you ask? Well, lets just say, they are work in progress!
Coming to ghee, I have a love hate relationship with it. I love that it makes any dish just stand out and fills the air with the nutty buttery aroma, and I hate the fact that I want to cook practically everything with it, be it baking, cooking or grilling :) It's so easy to make, and stays good at room temperature for more than a month, i.e. if it lasts that long! Here's my recipe ("How to make aromatic ghee and why it's so good!") to some yummy home made ghee if you'd like to take a quick peek, but do come back to this article right after *wink*.
This is how it is when just made:
This is how it is when cooled and when temperatures are a bit below room temperature.
Now back to our beloved broccoli. I usually cut them up in long stalks - that way, they appear as they are mini trees and just seems to awaken lots of fun conversation at the dinner table. Stories like "a trip to the jungle.." or "magic treehouse" or "why are trees so good for us" - one can get very creative and makes it exciting for the kids to feel like they are truly eating something powerful. Happy meal times are such a relief - any mom will attest to that!
- 1/8 tsp fresh ground black pepper
- Sea salt to taste
- 1/2 tbsp ghee
- 2 heads of broccoli cut into long florets
- Start by a medium deep stir fry pan
- When it's warm, add the ghee
- Add in the broccoli
- Toss with the salt and pepper
- Mix well, turn the heat to medium-low
- Let it cook in its own moisture. Mix once after 5 minutes
- Mix again at the 7 minute mark and at this point it should be crispy
- If you want to softer, you can cook for 2-3 more minutes, with the lid on
- I wouldn't cook it any longer than 9-10 minutes total!
- Tip: Look for that slight light brown caramelization of the broccoli - just enough to multiple the flavor profile but that doesn't kill the nutrition
Sprinkle some fresh parmesan cheese or toasted nuts. As for a dipping sauce, I love this recipe from NYT cooking for their Broccoli Panznella with Walnut Sauce and Basil.
Walnut sauce ingredients:
- ½ cup walnut pieces, toasted
- 1 large clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 pinch finely grated lemon zest
- Salt and freshly ground black pepper
Walnut Sauce cooking method:
For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
Last, I pulled out some data from Nutrition Data, for your quick viewing. This is for cooked broccoli, about 1/2 cup.
Enjoy! Happy eating! Share what's your favorite ultra simple broccoli roast? I would love to hear it!