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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata” Recipe

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This recipe for Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata” is from Special Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head of broccoli (1½ pounds)
1 medium lemon
1/3 cup fresh flat leaf parsley leaves
1 small clove garlic
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Directions:
Directions:
Cut the large stems off the broccoli, peel them, then slice into 1/8-inch thick coins. Cut the top into florets about 2 inches in diameter.
Arrange the broccoli coins on the bottom of a large deep skillet that has a lid. Place the florets on top. Add ½ cup water, cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for and additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.
While the broccoli is cooking, zest the lemon into a large bowl. Juice half of the lemon into the bowl. Chop the parsley and finely mince the garlic; add them to the bowl along with the olive oil, salt and pepper. Stir to combine.
Using a slotted spoon, transfer the broccoli to the bowl with the lemon mixture into and toss to combine.
Number Of Servings:
Number Of Servings:
6

 

 

 

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