Thursday, August 12, 2010

Broccoli with mustard seeds and horseradish


Okay, so...broccoli. Broccoli is a vegetable that I have a hard time getting excited about. It's not that I dislike it, I just don't quite know how to make it interesting. I tend to walk right by it at the farmers' market, favoring prettier or more unique vegetables. But this week I realized that I've been buying the same veggies over and over, and decided to add some broccoli to the usual mix. I figured this blog would motivate me to find a good recipe, and that I might as well sample the full range of what the market has to offer. I turned to The Gourmet Cookbook (companion to the trusty Gourmet Today), and this recipe caught my eye. The editors' notes say that this is "so satisfying that some of us have been known to make a meal out of it". I'm not sure I would go quite that far, but this was really good! The flavors were unique, and nicely balanced. Plus it was quick and easy to make, which is a welcome bonus. This was enough to convince me that broccoli does have potential - maybe I'll even buy some more next week...

I've you've got any stellar broccoli recipes, please tell me about them in the comments!

Broccoli with mustard seeds and horseradish
Adapted from The Gourmet Cookbook
Serves 4 according to the recipe, but I'd estimate more like 6-8 side dish servings

1 1/2 pounds broccoli
3/4 stick (6 tbs) unsalted butter
3 tbs mustard seeds
2 tbs drained bottled horseradish
1 tbs fresh lemon juice
1/8 tsp salt
1/8 tsp freshly ground black pepper

Cut off stalks of broccoli and peel with a paring knife, removing fibrous parts. Cut stalks into 1/4-inch-thick slices. Cut heads of broccoli into 1 1/2-inch-wide florets. Steam broccoli (covered) until tender, 6-8 minutes.

Meanwhile, melt butter over moderate heat in a saucepan. Stir in mustard seeds and cook uncovered until seeds begin to pop, about 3 minutes. Lower the heat if the butter looks like it might burn. When the mustard seeds start to pop, cover pan, and continue cooking until popping begins to slow down. Remove pan from heat and stir in remaining ingredients. Toss broccoli with dressing and serve warm.

2 comments:

  1. I have the exact same problem with broccoli. Just steaming it is really boring. I really like this recipe, adapted from the barefoot contessa.
    http://www.amateurgourmet.com/2008/11/the_best_brocco.html
    The combination of lemon juice, garlic, and parmesan cheese makes it really tangy.

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