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Roasted Broccoli with Matzah Herb Topping
2022-03-08
https://www.metro.ca/userfiles/image/recipes/brocoli-roti-avec-garniture-de-matzah-aux-fines-herbes-11867.jpg
PT15M
PT30M
PT45M
In a large pot, with a steamer placed inside, fill with water until it reaches the steamer. Place broccoli inside and bring up to medium heat. Steam until broccoli is fork tender and then place broccoli on a baking tray, lined with greased tin foil.Spray broccoli with cooking oil, and season with salt and pepper. Place into a 350-degree oven for 15 minutes until the edges of the broccoli start to brown but are not burnt.Meanwhile, make the dressing by whisking all the ingredient together in a small bowl. Set aside.To make the topping- In a small food processor, place the matzah and herbs. Grind until it looks like a breadcrumb consistency. In a small frying pan, drizzle a little bit of olive oil, place the matzah crumbs in the pan and drizzle a little more olive oil on top. Mix the topping in the pan until they are crispy, and some pieces start to brown, about 5 minutes. Set aside.To assemble the dish, mix the roasted broccoli in the dressing and place onto a platter. Scatter the matzah crumbs on top. Enjoy!
*Note: if you don’t have a food processor, you can place the crumbs into a plastic sealed bag and break up with your hands and then add in chopped fresh herbs.
4-6
Metro
0
0
0
0
2 large heads of broccoli broccoli, chopped
Dressing :
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) lemon juice
1 tablespoon (15 mL) fresh dill, chopped
1 tablespoon (15 mL) fresh parsley, chopped
1 small clove garlic, grated
1/2 teaspoon (2,5 mL) honey
Salt/pepper, to taste
Matzah Topping:
2 pieces of matzah
2 tablespoons (30 ml) fresh herbs, parsley, dill, thyme
1-2 tablespoons (15-30 mL) olive oil
Roasted Broccoli with Matzah Herb Topping
4-6
Appetizers
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
2
large heads of broccoli broccoli, chopped
-
Dressing :
-
2 tablespoons
(30 mL)olive oil
-
1 tablespoon
(15 mL)lemon juice
-
1 tablespoon
(15 mL)fresh dill, chopped
-
1 tablespoon
(15 mL)fresh parsley, chopped
-
1
small clove garlic, grated
-
1/2 teaspoon
(2,5 mL)honey
-
Salt/pepper, to taste
-
Matzah Topping:
-
2
pieces of matzah
-
2 tablespoons
(30 ml)fresh herbs, parsley, dill, thyme
-
1-2 tablespoons
(15-30 mL)olive oil
Preparation
In a large pot, with a steamer placed inside, fill with water until it reaches the steamer. Place broccoli inside and bring up to medium heat. Steam until broccoli is fork tender and then place broccoli on a baking tray, lined with greased tin foil.
Spray broccoli with cooking oil, and season with salt and pepper. Place into a 350-degree oven for 15 minutes until the edges of the broccoli start to brown but are not burnt.
Meanwhile, make the dressing by whisking all the ingredient together in a small bowl. Set aside.
To make the topping- In a small food processor, place the matzah and herbs. Grind until it looks like a breadcrumb consistency. In a small frying pan, drizzle a little bit of olive oil, place the matzah crumbs in the pan and drizzle a little more olive oil on top. Mix the topping in the pan until they are crispy, and some pieces start to brown, about 5 minutes. Set aside.
To assemble the dish, mix the roasted broccoli in the dressing and place onto a platter. Scatter the matzah crumbs on top. Enjoy! *Note: if you don’t have a food processor, you can place the crumbs into a plastic sealed bag and break up with your hands and then add in chopped fresh herbs.
Source :
Metro
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