I’ve never been fond of hiding the flavour of vegetables. Lightly steamed and dressed with a little lemon or butter, most vegetables don’t need anything more. I was reminded of this preference by a former roommate of mine recently, who tried to get me to ship her some chocolate chip cookies, as compensation for all the torture she allegedly endured when I used to steam a head of cauliflower for dinner and eat it, plain.
I’m not puritanical on this point, thank goodness, or I might have skipped this week’s French Friday altogether. I’m not fond of breading in general – Schnitzel is wasted on me, but one of the benefits of this cook-a-long is trying recipes outside one’s comfort zone. Since Kevin was eating with me, I substituted crushed (gluten-free) rice crackers for the bread crumbs, but followed the recipe otherwise.
I was surprised at how much I enjoyed this dish. The combination of butter, garlic, lemon zest and parsley stood up well against the crunch of the cracker crumbs and the lightly-steamed broccoli.
We served it with Dorie’s broth-braised potatoes (which haven’t come up yet in our French Friday rotation) and her pepper steak (which you’ll be hearing raves about at the end of this month). It made for a fantastic dinner.
You can find many other blogged descriptions of this week’s FFWD recipe here: Garlicky Crumb-Coated Broccoli