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Ingredients
2 bunches broccoli (about 3 pounds), stalks trimmed and peeled
½ cup chicken broth, homemade or low-sodium canned
2 tablespoons white wine
½ teaspoon anchovy paste
Freshly ground pepper to taste
1 teaspoon salt
½ cup bread crumbs
⅓ cup freshly grated Parmesan cheese
Nutritional analysis per serving
35 grams carbs; 10 milligrams cholesterol; 238 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 10 grams fiber; 942 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to the boil. If the broccoli stalks are large, cut them in half lengthwise. Cut the stalks into 2-inch lengths and split the florets in half.
- Step 2
Blanch the broccoli for 2 minutes. Drain and place in a 13-inch-by-10-inch shallow baking dish.
- Step 3
Whisk together the chicken broth, wine, anchovy paste, pepper and salt and pour over the broccoli. Cover with foil and bake until the broccoli is tender, about 45 minutes.
- Step 4
Preheat broiler. Combine the bread crumbs and cheese and spread over the broccoli. Place under the broiler until golden brown, about 1 minute. Divide among plates and serve immediately.
Private Notes
Comments
Waay overcooked following timing instructions. Blanching not necessary. Should have roasted for 25 minutes instead of the 45 recommended
Waay overcooked following timing instructions. Blanching not necessary. Should have roasted for 25 minutes instead of the 45 recommended
I made this today, hoping it would be prove to be useful for a large party buffet. It was dry and unappealing.