Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs
Executive chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli and Chinese kale, also called broccolini. But broccolini can be a little tough, so Marcia Kiesel opted for broccoli, which is less expensive and reliably sweet and tender when roasted. The florets are ideal for mopping up the creamy, herbed hollandaise sauce.
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