Saturday, March 19, 2011

Fast Fresh Friday: Crisp-Tender Broccoflower with Lemon-Dijon Pan Sauce and Toasted Parmigiano Bread Crumbs over Angel Hair Pasta

The recipes in Fast, Fresh & Green really live up to the name.  Tonight I made Crisp-Tender Broccoflower with Lemon-Dijon Pan Sauce, and took Susie's suggestion to serve it over angel hair pasta tossed in brown butter.  Aren't you just drooling?

Seriously, this dish took me maybe 35 minutes to put together, which was great since Paul and I had an event to attend tonight.  My longest wait was for the pasta water to boil!

Unfortunately, I couldn't find any broccoflower so I substituted with cauliflower.  It was good, but not as pretty as the broccoflower I'm sure.  This was really a lovely dish.  Simple, tasty, and enjoyed by everyone.  I look forward to making it again!

Fast, Fresh & GreenCrisp-Tender Broccoflower with Lemon-Dijon Pan Sauce with Toasted Parmigiano Bread Crumbs
Fast, Fresh & Green
Yield:  4 servings

1 tbsp extra virgin olive oil
1 1/2 tbsp unsalted butter
10 oz Broccoflower florets (or 12 oz Cauliflower florets)
1/2 tsp Kosher salt
1/3 cup low sodium chicken broth (I used vegetable broth)
1 1/2 tsp fresh lemon juice
1 tsp Dijon mustard
1 tsp chopped fresh parsley
Toasted Parmigiano Bread Crumbs (see below)

In a 10 inch saute pan with a lid, heat the olive oil and 1 tbsp of the butter over medium high heat.  When the butter has melted and is starting to foam, add the broccoflower and salt and toss with tongs to coat.  Arrange the broccoflower with one cut side down and cook without stirring until the bottoms are browned, 3 to 4 minutes.  (The browning will be spotty but will be a fairly dark brown color.)  Turn the florets onto another side and cook again without stirring until that side is lightly browned in spots, about 2 minutes.  Carefully pour the broth into the pan (it will sputter), cover, and cook until all but 1 or 2 tbsp of the liquid has evaporated (uncover once or twice and swirl the liquid to distribute if necessary), 2 to 3 minutes.
     Remove the pan from the heat, uncover, and add the lemon juice, mustard, and the remaining 1/2 tbsp butter.  Stir well with a silicone spatula as the butter melts and the sauce becomes creamy.  Toss in the parsley, stir, and transfer the vegetables and sauce to a serving platter or dinner plates.  Garnish with the Toasted Parmigiano Bread Crumbs, if desired.  (You may not need all of them.  Add them immediately before serving to keep them crisp.)

Toasted Parmigiano Bread Crumbs

1/2 tbsp unsalted butter
1/4 cup fresh bread crumbs
Kosher salt
1 tbsp finely grated Parmigiano Reggiano
1 tsp chopped fresh parsley

1 comment:

  1. Darn it...I sent a message to you when I was in Nashville that we have broccoflower in our fridge. It must not have gone through.

    This sounds and looks good. I think I'll try it!