Vegetables Broccoli Broccoli with Preserved Lemon Yogurt 5.0 (3) 2 Reviews To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with a cool and tangy yogurt sauce. Slideshow: More Broccoli Recipes By Laurent Tourondel Laurent Tourondel Background Born in the Auvergne, France. Worked at Ledoyen, Paris; Potel & Chabot, Moscow; Troisgros, Roanne, France; C.T., New York City. How he got into cooking "I was very bad at school; I had no choice." First food memory "Grandmother's quail with raisins and foie gras, my favorite dish when I was eight." Favorite equipment Peppermill. Favorite cookbook The 1870 edition of Brillat-Savarin's Physiology of Taste. Favorite place to eat Brasserie Lipp, Paris. Favorite cocktail Caipirinhas, the potent Brazilian drink made with sugarcane liquor and lime juice. Weirdest food he's ever eaten Snake, in Africa. Food forecast "Russian food will get really popular one day." Favorite 1 A.M. meal Country bread with melted mozzarella and tapenade. Food vice Spicy chicken wings. Recipe tip When you crush garlic, cover it in plastic wrap first to keep your cutting board from smelling. Won Best New Chef at: Palace Court, Las Vegas (closed) Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 20 mins Total Time: 50 mins Yield: 4 Ingredients 1 1/2 pounds broccoli (2 small heads) 1/4 cup extra-virgin olive oil 1/4 teaspoon crushed red pepper Kosher salt Black pepper 6 tablespoons Greek yogurt 2 tablespoons mayonnaise 1 small garlic clove, minced 1 teaspoon minced preserved lemon rind, plus julienned rind for garnish 2 teaspoons fresh lemon juice 2 tablespoons freshly grated Parmigiano-Reggiano cheese Directions Preheat the oven to 475°. Place a baking sheet on the center rack and allow to heat for 10 minutes. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat. In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper. Carefully arrange in a single layer, cut side down, on the hot baking sheet. Roast for about 20 minutes, turning halfway, until golden and tender. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. Transfer the broccoli to plates and top with the cheese. Garnish with julienned lemon rind. Spoon the yogurt sauce on the side and serve. Make Ahead The preserved lemon yogurt can be refrigerated overnight. Rate it Print