Broccoli - PanRoasted 'Creamy Gruyere Sauce
By Kwasome
**ATK:The florets are cut into small pieces so that they cook quickly and evenly. The hardier stalks are sliced on the bias for maximum caramelization.
- 4
Ingredients
- For Broccoli
- 3 Tbs water
- 1/4 tsp table salt
- 1/8 tsp ground black pepper
- 2 Tbs vegetable oil
- 1 3/4 lbs broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
- For Sauce
- 1 Tbs unsalted butter
- 1 medium shallot , peeled and sliced into thin rings (about 2 tablespoons)
- 1/2 cup heavy cream
- 1/2 tsp Dijon mustard
- 1/2 tsp dry sherry
- pinch cayenne pepper
- 1/8 tsp table salt
- 3 Tbs very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons
- 1 tsp fresh lemon juice
Preparation
Step 1
1 For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2 Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
3 Melt butter in now-empty skillet over medium heat. When foaming subsides, add shallot and cook, stirring frequently, until golden and softened, about 2 minutes. Stir in cream, mustard, sherry, cayenne, and salt. Increase heat to medium-high and cook until mixture bubbles and thickens, about 1 minute. Off heat, add cheese and lemon juice; stir until cheese is melted. Add broccoli and stir to reheat and coat. Transfer to serving dish, sprinkle with additional cheese, and serve immediately.