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Broccoli with Brown Butter Crumbs

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  • Servings: 12

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  • 5 pounds broccoli, cut into 1 1/2-inch florets
  • Salt
  • 1 1/2 sticks (6 ounces) unsalted butter, 1/2 stick melted
  • Freshly ground pepper
  • 3/4 cup dry bread crumbs or panko (Japanese bread crumbs)
  • 2 garlic cloves, minced
  • 2 hard-cooked large egg yolks
  • 1/4 cup minced flat-leaf parsley


How to make this recipe

  1. Preheat the oven to 375°. In a large pot, blanch the broccoli in boiling salted water for 4 minutes. Drain, pat dry and transfer to a large baking dish. Toss with the melted butter, season with salt and pepper and bake for 15 minutes.
  2. Meanwhile, in a medium skillet, melt the remaining stick of butter. Add the bread crumbs and cook over moderate heat, stirring, until golden, about 4 minutes. Add the garlic and cook, stirring, until fragrant and the crumbs are crisp, about 3 minutes; season with salt and pepper. Spoon the crumbs over the broccoli. Press the egg yolks through a fine sieve over the broccoli. Garnish with the parsley and serve.
Contributed By Published January 2003

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