Why Charred Broccoli is the New French Fries
Whether you are a passionate foodie who embraces every trend, or someone who regards new preparations with suspicion, it’s hard not to like charred broccoli. Crispy and savory, it’s easy to prepare, healthy and addictive. Served with a side of mayo, even children will be begging for more.
Charred Broccoli is Not a New Vegetable
I wish my family liked more vegetables, or at least liked the same vegetables. Nevertheless, it’s easier to get everyone to eat a new preparation, than a new food. That’s how I discovered charred broccoli.
The Taste of Broccoli
Broccoli has a strong flavor. My mother smothered it in cheddar cheese until we adjusted to the taste. Children often prefer the milder taste of the stalk instead to the florets. Charring broccoli may be a more successful recipe for conversion than cheese. The crispy charred broccoli florets take on a unique toasty flavor of their own.
Charred Broccoli Texture
It’s the texture of charred broccoli that makes it special the satisfying crunch reminiscent of fries. It’s my new favorite. You’d never guess it’s broccoli. All it needs is a little salt.
4 cups broccoli, florets cut from stalks
2 tablespoons olive oil
¼ teaspoon salt
Preheat the oven to 400F. Put the florets into a pot of boiling water for two minutes, then plunge into a bowl of ice water.
When the broccoli is chilled, dry it thoroughly. Toss the broccoli with olive oil and salt. Roast for 20 minutes, turning the florets over after 10 minutes.
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