Broccoli with Crunchy Crumb Topping

  • Currently 4/5
Serves 8 to 10.

From Williams-Sonoma
3 large bunches broccoli )about 10 stalks
1/2 teaspoon salt, plus more to taste
14 Tablespoons (1 3/4 sticks) butter
2 Tablespoons finely chopped orange zest
3 cloves garlic, finely chopped
3 cups fresh white bread crumbs
ground pepper, to taste
1. Cut off the broccoli stems and reserve for another use. Separate the heads into florets. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water and add the broccoli. Cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain the broccoli and transfer to a bowl of ice water. When cool, drain again and pat dry.
2. In a large fry pan over medium-high heat, melt 8 Tbs. of the butter. Add the orange zest and garlic and cook, stirring once or twice, until the butter begins to brown, about 3 minutes. Add the bread crumbs and stir to moisten. Cook, stirring occasionally, until the crumbs are crisp and golden brown, about 5 minutes. Stir in 1/4 tsp. of the salt and a generous grinding of pepper. Remove from the heat and keep warm.
3. Meanwhile, in another large fry pan over medium heat, melt the remaining 6 Tbs. butter. Add the broccoli, cover the pan and cook, tossing and stirring occasionally, until heated through and glazed with butter, about 5 minutes. Season with the remaining 1/4 tsp. salt and a generous grinding of pepper and toss again.
4. Spoon the broccoli into a warmed wide serving bowl. Spoon the bread crumbs evenly over the broccoli and serve immediately. Serves 8 to 10.
Meal   DinnerDish   Side Dish
Main Ingredient   Vegetables

Laurie Hogan

Member since Jan 2008

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