Wednesday, March 4, 2020

Pan-Roasted Broccoli with Creamy Gruyère Sauce

Usually our vegetable side dish is plain and not very exciting because we put the most effort into a tasty protein. Then one day we made chicken and rice and decided we'd make the vegetable the exciting part. We made Pan-Roasted Broccoli with Creamy Gruyère Sauce from The Side Dish Bible.
This was yummy! I like that it used the florets and the stems. I know we could steam them (steaming being our usual broccoli preparation), but neither of us much likes the stems. Until now. The stems are actually tasty prepared this way. The gruyère-mustard-sherry-cream-cayenne-shallot sauce coats the broccoli, but the broccoli isn't swimming in sauce and it's not a heavy sauce. You can barely see the sauce in the photos. I also really like this pan-roast method. The broccoli stays crisp, it's not as wet/soft as steaming, but it's also cooked through (not crunchy).

We'll definitely make this again, although next time I think we'll try the Pan-Roasted Broccoli with Lemon Browned Butter and see which version we like more.

When we reheated it, we covered the glass container with foil and reheated at 350 for about 10 minutes.

Recipe here.

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