Broccoli comes into its own grilled or charred, then paired with punchy flavours: try it fried with pickled stems, in a super-savoury pasta or doused in rich mushroom ketchup
Unlike its cousins, cauliflower and cabbage, broccoli isn’t at all comfortable being cooked for a long time with mild-mannered ingredients. All my past attempts at being clever and creating the broccoli equivalent of cauliflower cheese, for example, have been fiascos: the creamy sauce cannot hold its own against the dominant vegetable, which goes grey, soggy and miserable-looking. Instead, go for high-impact cooking (grilling, charring, frying), and pair broccoli with something punchy, formidable and umami-rich, such as soy sauce, anchovy, mushrooms and infused oils and vinegars. All can match the wild spirit of broccoli, and help show it off in all its glory.
Continue reading...from The Guardian http://bit.ly/2vAJxIR
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