This recipe is liked by 0 person(s). |
BROCCOLI - Creamy Roasted Broccoli
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Creamy Roasted Broccoli Recipe courtesy of Claire Robinson Ingredients | |
2 pounds | fresh broccoli, florets removed, about 2 large bunches, divided |
1/4 cup | olive oil |
2 teaspoons | orange zest, plus juice from 1 large orange |
Coarse salt | |
freshly cracked black pepper | |
1 1/2 cups | heavy cream |
2 large | garlic cloves, peeled and smashed |
Directions
Preheat the oven to 425 degrees F.
Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe