Recipe of the Week
Roasted and Charred Broccoli with Walnuts
It looks like it will rain on and off this week — so you might want to look at some of the broccoli soup recipes we already have on our web site. The following recipe is another way to go.
1 bunch broccoli, ends trimmed and stems peeled
Salt and Pepper
2 Tablespoons Rice Vinegar
1/2 cup roasted walnuts (you can roast them in a pan over a low heat - flipping them as they roast)
1 leek, cleaned and sliced
Preheat oven to 450º. Slice the broccoli stems on a diagonal, 1/4-inch thick. Toss them with oil and season with salt and pepper. Transfer them to a baking sheet and roast them until browned at the edges, about 15 to 20 minutes. Put them in a bowl and toss with vinegar. Set them aside.
Heat some olive oil in a skillet and sauté the leeks until completely soft. Add these to the broccoli stems. Add additional salt or pepper to taste.
Heat a skillet over medium-high, gather up the loose pieces of florets and chop them fine. Add the florets to the un-oiled pan and cook them, stirring often until bright green and lightly charred in spots, about 5 minutes.
Serve the broccoli stems topped with the florets. Sprinkle on the capers if you want to use them.