Oh My!! Who would have thought of roasted broccoli with broccoli cream sauce?!? And who wouldn't think that sounded quite delicious!?! Well it IS! But, I didn't think of it.... Claire Robinson of 5 Ingredient Fix on The Food Network made it last weekend and I thought I'd give it a try since I had a gorgeous head of broccoli from the farmers market calling out to me from the crisper drawer. The basic idea is it to Roast half the broccoli with lemon zest until it is "roasty" and slightly crispy and to blanch the other half in heavy cream and then blitz it with the "boat motor" (immersion blender) and pour it over the roasted broccoli! Here are the specifics as outlined by the gorgeous Ms. Robinson, my changes are noted where applicable. Don't I sound professional!?!
Very important to get everything together before you start cooking. I've learned this from experience!! I used milk instead of heavy cream and lemon zest instead of orange.
Ingredients
2 pounds fresh broccoli, florets removed, about 2 large bunches, divided. I use stems too, just peel away the tougher outer layer to reveal the tender insides! great flavor and texture.
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange. I used LEMON.
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream. I used MILK.
2 large garlic cloves, peeled and smashed
2 pounds fresh broccoli, florets removed, about 2 large bunches, divided. I use stems too, just peel away the tougher outer layer to reveal the tender insides! great flavor and texture.
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange. I used LEMON.
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream. I used MILK.
2 large garlic cloves, peeled and smashed
DirectionsPreheat 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.
My finished Roasted Creamy Broccoli, a great idea and super flavors! You could also add some parmeasean CHEESE for another level of flavor!
