Saturday, February 5, 2011

Braised Broccoli with Lemony Tahini Sauce

Since I first made this recipe from Mark Bittman's Food Matters Cook Book, it's become one of my favorite broccoli recipes. It's quick to make and delicious. You can use either broccoli or cauliflower, and you can roast the veggies (toss with a little oil and toast at 400F for about 30 minutes) instead of braising the veggies. The recipe is very similar to this one from a 2006 issue of Vegetarian Times, which I've made many times and love. Today I modified Bittman's recipe a bit to use less oil and had it for lunch with leftover Tamarind Lentils (that I didn't love, but I hate to throw them out.)

Braised Broccoli or Cauliflower with Lemony Tahini Sauce
4 servings

  • 2 teaspoons olive oil (Bittman's recipe calls for 3 tablespoons)
  • Vegetable broth for braising
  • 1 large head (about 1 & 1/2 pounds) broccoli or cauliflower, cut into florets
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • Grated zest and juice of 1 lemon (I didn't use zest)
  • 1/3 cup tahini
  • Salt and black pepper
  • 1/2 cup chopped fresh parsley, for garnish
Instructions (with my modifications)
  1. Coat a large deep skillet with cooking spray and heat 1 teaspoon oil over medium-high heat. Add the broccoli florets, stir to coat with oil, and cook, stirring occasionally, until they begin to brown and get tender, 5 to 10 minutes. Once the oil gets used up, add a little vegetable broth so that they can cook without burning and sticking to the pan. Remove the broccoli.
  2. Lower the heat to medium. Add the remaining 1 teaspoon oil to the pan along with the onion and garlic. Cook, stirring, until they soften, 3 to 5 minutes. Add the lemon juice, zest, tahini, a good sprinkling of salt and pepper, and 1/2 cup water or vegetable broth. Stir until a relatively smooth sauce forms and begins to bubble and thicken, 3 to 5 minutes. Add water or broth if it's too thick; thick sauce will clump and not spread easily over the veggies.
  3. Return the broccoli to the pan, stir to coat and cook, stirring occasionally, until the broccoli is fully tender. Taste and adjust the seasoning and add the parsley if using. Serve hot or at room temperature.

1 comment:

  1. I've got to get on the Bittman bus. Everything tastes better in tahini.