This recipe produces a smooth textured broccoli that is a bit sweet and nutty tasting, with a lovely garlic perfume without the heat that garlic usually has. The secret is in the use of the garlic confit and the oil from that to slow poach the broccoli. This dish is a great base for a “sauce” for roasted fish such as halibut or salmon. This recipe can be used on cauliflower as well. One of the key elements to this dish is using low temperatures to avoid the swampy smell brassicas can emit.
INGREDIENTS:
4-5 cups of broccoli 2-4 cloves confit garlic (see recipe), or to taste, sliced thinly ½ cup confit garlic oil (see recipe) Olive oil as needed Salt and pepper to tasteMETHOD:
Start a large pot of water to boil.
Cut the florets from the stalks just where they branch off. Slice the bottom from the stem, then use knife to peel the stems of any skin. Cut the stems into ¼ inch cubes, and trim the florets into ¾ to 1 inch bits.
When the water is boiling, salt it generously. When it returns to the boil, add the broccoli. Cook just until it turns bright green and is a little tender. Drain, then rinse well with cold water to arrest the cooking process. Drain in a colander. When drained, put the broccoli on a cutting board and chop the broccoli into smaller bits, ranging from ¼ to ½ inch bits.*
Heat a chef’s pan or straight-side sauté pan over medium heat. You want one where the broccoli and oil will not spread out too far. The idea is to braise the broccoli, rather than fry it. Add the garlic oil to the pan, and heat up. Once warm, add the slice garlic confit. Add the broccoli, gently turning to coat in oil and to settle it in the pan. If needed, add oil to the pan to get the level at least half an inch on the pan bottom. If the oil is a little higher that is okay.
Once hot, lower the heat to medium-low or low, and gently simmer the broccoli, turning gently every few minutes. The broccoli should cook down without breaking up. Put a lid on the pan and cook 5 minutes covered if the broccoli seems to not be getting tender. Cook until the broccoli is very tender and flavorful. It should still be in discrete pieces, but you should be able to flatten it against the roof of the mouth with only a little pressure.
Once done, season with salt and pepper, and use a slotted spoon to serve. Drizzle the oil around or use for something else as you choose.
Chef’s Notes:
*If you wish, you can skip the chopping into smaller bits. You will need to cook the broccoli longer in the oil, though, and you might wish to cook it covered longer to get it tender.
If you wish, you could add a sprig of rosemary, marjoram, or a couple sage leaves to the oil at first to season it, and/or you could add chili flakes to give some heat. Try topping this with chopped almonds, toasted pumpkin seeds or sesame seeds. This dish can be served hot or at room temperature. Use this recipe as a side dish or to top roasted halibut or salmon, or thin fillets of grilled chicken.
To turn this recipe into more of a sauce, once it is cooked tender, use a fork to mash it up, and then whip the oil it was cooked in with 3-4 confit garlic cloves. Whisk this thickened oil into the broccoli. You could also use bread crumbs soaked in the oil the whisked in to help thicken the “sauce”. Or, you can always resort to a blender. Avoid the food processor as it might further cook the broccoli and cause it to give off the brassica smell.
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