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Food & Drink Your New Favorite Broccoli Is Charred, Crispy & Buttermilk-Brined

17:32  17 may  2018
17:32  17 may  2018 Source:   food52.com

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A buttermilk and preserved lemon brine takes roasted broccoli to the next level. Photo by Rocky Luten. The method is simple: Brine the Roast at high heat until tender and a little charred . You can stop there, but I like to go one step further and toss the roasted broccoli and red onion with crispy

Author Notes: Soak broccoli in buttermilk mixed with the brine from a jar of preserved lemons, and get ready for roasted broccoli like you've never had it before! Food52 Review: Featured in: Your New Favorite Broccoli Is Charred , Crispy & Buttermilk - Brined .

Want to know how to make the best, most addictively delicious broccoli? Take a cue from roasted meat, or fried chicken: Brine it.

But not in plain salt water. Soak it in buttermilk mixed with the brine from a jar of preserved lemons. (Or if you’re short on brine, blitz a peeled preserved lemon with buttermilk in a blender.) A tangy, lemony, intensely flavored brine is exactly what broccoli wants to dive into.

a pan of food on a plate: A buttermilk and preserved lemon brine takes roasted broccoli to the next level. © Provided by Food52 A buttermilk and preserved lemon brine takes roasted broccoli to the next level. A buttermilk and preserved lemon brine takes roasted broccoli to the next level. Photo by Rocky Luten

The method is simple: Brine the broccoli for about an hour. Drain it, then spread it out on a parchment-lined sheet pan like you normally would. Season to taste with salt and pepper and add a slick of olive oil. Never skimp on the olive oil. Add thin slices of red onion to the sheet pan while you’re at it. Roast at high heat until tender and a little charred. You can stop there, but I like to go one step further and toss the roasted broccoli and red onion with crispy breadcrumbs flavored with sumac, minced preserved lemon peel, and fresh dill.

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A strong case for brining vegetables.

A strong case for brining vegetables.

Voila! Roasted broccoli like you’ve never had it before.

So why brine broccoli (or any vegetable for that matter) this way?

The acidic buttermilk tenderizes the broccoli (speeding up its roasting time a bit), and the salinity of the preserved lemon seasons it. Together, the buttermilk and preserved lemon pack such a big flavor punch that their characteristic rich, tangy notes come through in the roasted vegetable—not overwhelmingly so, but in a way that enhances broccoli’s own flavor. Think of it as: broccoli as its best self.

a meal of pizza and salad on a plate: Melissa Clark's Feta-Brined Roast Chicken © Provided by Food52 Melissa Clark's Feta-Brined Roast Chicken Melissa Clark's Feta-Brined Roast Chicken by Genius Recipes a pizza sitting on top of a table: Tahini Roasted Broccoli © Provided by Food52 Tahini Roasted Broccoli Tahini Roasted Broccoli by Laurie

I experimented with brining vegetables last summer and came up with this Feta-Brined Grilled Eggplant. My premise was: If we feta-brine chicken (just as Melissa Clark’s Genius recipe taught us), why not eggplant? The short answer is...we absolutely should! More recently, I took a page from fried chicken’s book and came up with this Buttermilk Roast Chicken that’s brined in buttermilk and pickle juice. And then my mind connected the dots—why not brine broccoli in buttermilk and preserved lemon?

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Your New Favorite Broccoli Is Charred , Crispy & Buttermilk - Brined . An Underrated, Exceedingly Delicious Way to Cook Broccoli . A Plea to Save & Shave Your Broccoli Stems, Then Put Them in Salad.

Soak it in buttermilk mixed with the brine from a jar of preserved lemons. (Or if you’re short on brine , blitz a peeled preserved lemon with buttermilk Lobster Rolls, Champagne Bars And French Pastries: Mall Food Is Getting An Extreme Makeover. Your New Favorite Broccoli Is Charred , Crispy

Since coming up with this dish, I’ve tried the same buttermilk–preserved lemon brine on cauliflower with good results. Next up: eggplant. And maybe zucchini too. After that, roast chicken—because, I suspect, roasted meat can learn a thing or two from roasted vegetables.

a pan filled with food: 53180542 a1fc 4d3f bb96 74d9081885e1 2018 0509 roasted buttermilk brined broccoli preserved lemon 3x2 rocky luten 017 © Provided by Food52 53180542 a1fc 4d3f bb96 74d9081885e1 2018 0509 roasted buttermilk brined broccoli preserved lemon 3x2 rocky luten 017

Roasted Buttermilk-Brined Broccoli With Preserved Lemon


Serves 4 to 6
  • 2 cups buttermilk
  • 1/2 cup preserved lemon brine
  • 3 large crowns of broccoli (about 2 pounds in total), sliced into small florets
  • 1 small red onion, halved and thinly sliced
  • 4 to 5 tablespoons olive oil, divided
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon preserved lemon peel, minced
  • 1/2 teaspoon sumac
  • 2 tablespoons finely chopped dill
  • 1 small lemon

If You’re Not Using Buttermilk in Your Pasta, You’re Missing Out .
This new recipe uses buttermilk in a tangy-creamy pasta sauce that we never saw coming.My pasta sauce portfolio is expansive. Egg-based sauces. Tomato-based sauces. Cheese-based sauces. Butter- or wine- or olive oil-based sauces. I love them all. But in my years of cooking pasta at home, I’ve never considered a buttermilk-based sauce. That is, until I made senior associate food editor Molly Baz’s new recipe for orecchiette with buttermilk, peas, mint, and pistachios. Now, I am 100 percent onboard with the creamy, tangy attitude that buttermilk pasta sauce brings to the summer table.

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