Pan-Roasted Broccoli with Creamy Gruyêre Sauce

Published March 1, 2006.

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… read more

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.

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Serves 4 as a side dish

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.

Ingredients

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