Broccoli with Roasted Garlic Butter from Thanksgiving 101 [recipe]

Garlic Bulbs, whole and halved cross-wise
We chose the winner of our Thanksgiving 101 cookbook giveaway long before Thanksgiving, but didn’t have a chance to post about it before now.

Congratulations, Donna!

Everyone else, don’t be disappointed that you didn’t win.

Winner, Winner No Turkey Dinner

Firstly, the book because the book didn’t get away from us before we snagged Rick Rodgers’ simple recipe for Broccoli with Roasted Garlic Butter (below). A recipe for simple steamed vegetables might not seem all that exciting, and honestly, it isn’t. What is exciting, however, is roasted garlic butter — let me repeat that: Roasted. Garlic. Butter — which you can toss with any steamed vegetable, melt into pasta, spread onto bread, spread onto your cheekbones, or eat straight from the spoon you use to make it.

(We may or may not have done two out of five of those things.)

Secondly, don’t worry about losing this time because there are many, many more giveaways to come!

Garlic, After Roasting for about 40 Minutes

Roasted Garlic - Halved

Roasted Garlic Smashed into Softened Butter

Roasted Garlic Butter

Broccoli with Roasted Garlic Butter

from Thanksgiving 101 by Rick Rodgers
Makes 8-10 servings

** note from the TasteSpotting Kitchen: double, dare we say triple, the amount of roasted garlic butter you make and use it for everything **

Ingredients

Roasted Garlic Butter

2 large plump heads garlic
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature

2 large heads broccoli (~ 3 pounds)

Directions

To make the roasted garlic butter, position the rack in the center of the oven and preheat to 400°F.

Cut each garlic head in half crosswise. Drizzle the cut surfaces with oil, then season with a sprinkle of salt and pepper. Put the halves back together to re-form into heads. Wrap each head in aluminum foil and place on a baking sheet. Bake until the garlic is tender when squeezed and the cut surfaces are deep beige (open up the foil to check), about 35 minutes. Cool completely.

Squeeze the soft garlic flesh out the hulls into a small bowl. Add the butter, ½ teaspoon salt and ½ teaspoon pepper. Using a rubber spatula, mash the garlic and butter until well combined. Cover tightly and refrigerate until ready to use. (The garlic can be prepared up to 3 days ahead.) Bring to room temperatures before using.

To prepare the broccoli, cut off the tops and separate into florets. Using a sharp paring knife, trim the thcik skin off the stems. Cut the pared stems cross-wise into ¼-inch rounds. (The broccoli can be prepared up to 1 day ahead, stored in plastic bags, and refrigerated.)

Bring a large saucepan of lightly salted water to a boil over high heat. Add the broccoli stems and cook for 2 minutes. Add the florets and cook until the broccoli is crisp-tender, about 2 more minutes. Drain the quickly and return to the warm cooking pot. Do not drain the broccoli completely dry — leave some water clinging to the broccoli.

Add the softened garlic butter to the broccoli and mix gently, allowing the butter to melt and combine with the small amount of water in the pot to form a light sauce. Transfer to a warmed serving bowl and serve immediately.

by Sarah J. Gim on December 1, 2010 · 5 comments

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