You almost said ‘broccoli’, didn’t you? And you’d be right of course. But besides this superfood, what else rocks your veg bowl?
A shake of parmesan, we think, elevates the simple veggies to a meal fit for a king or a queen. Parmesan on anything and everything. But especially veg and in soups. Keep a slab in the fridge. You’ll thank yourself later.
Parmesan and broccoli are the dream team. Use as little or as much as the economist in you will allow.
Here’s a recipe we felt had to be re-shared. We love the idea of sprinkling basil and lemon into the mix.
You can substitute fresh broccoli with a bag of Nature’s Garden broccoli. Steam it for a few minutes, making sure it’s drained of moisture before you roast it.
RECIPE
Serves 6
1-2kg broccoli
4 garlic cloves, peeled and thinly sliced
good olive oil
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
3 tbsp pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp julienned fresh basil leaves (about 12 leaves)
METHOD
Heat the oven to 220° C.
Steam the frozen broccoli until tender but not too soft. Place the broccoli florets on a sheet pan large enough, in a single layer. Toss garlic on the broccoli and drizzle with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Recipe adapted from Ina Garten’s Recipe – find the link here
