Make Ahead

Ginger Shallot Broccoli

November 16, 2010
2 Ratings
  • Serves 6 - 8
Author Notes

This is nice, quick and pretty side dish that balances the heavier and roasty flavors of a Thanksgiving quite well. - Jennifer Ann —Jennifer Ann

Test Kitchen Notes

Steamed broccoli spears are coated in a flavorful, ginger-infused sauce that is quick and fairly easy to assemble. I wasn't quite sure how to extract the ginger juice, but it was pretty easy. Using a microplane grater, I grated up three inches of fresh ginger and then transferred the grated root into a large tea ball. Simply pressing down with my thumbs sent the bright yellow juices pouring freely through the bottom of the strainer. I added a teaspoon of sesame oil along with the salt and pepper, to complement the ginger, and for added flavor. My husband, who normally isn't a big fan of cooked vegetables, enjoyed this dish very much, he ate several servings—so thank you Jennifer Ann! —AppleAnnie

What You'll Need
  • 1 large head of broccoli
  • 1 cup chicken stock
  • 1 tablespoon
    1 tsp of juice squeezed from freshly grated ginger root

  • 2 teaspoons corn starch
  • 1 tablespoon butter
  • 1 1/2 tablespoons minced shallots
  • 1 pinch coarse sea salt, more to taste
  • freshly ground pepper
  1. Trim broccoli into long thin spears; steam until crisp tender.
  2. While the broccoli is steaming,whisk together chicken stock, ginger juice, and corn starch; season with salt and pepper; set aside.
  3. Melt butter in a small sauce pan over medium heat; add shallots and cook until tender; stir in chicken stock mixture and simmer until the sauce just thickens enough to be suitably clingy to the steamed broccoli.
  4. Toss broccoli with the sauce, being sure to include as much of the shallot bits as possible (you may have some sauce left over); transfer to your favorite bowl or platter.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • dymnyno
  • Debora Morgan
    Debora Morgan

3 Reviews

Debora M. August 26, 2013
Such a quick and refreshing recipe! I love it. I substituted some jarred minced ginger I had in place of the squeezed ginger juice and it worked great.
Jennifer A. November 20, 2010
Thanks Dymnyno ~ just realized I submitted to the vegetarian side dish with chicken stock in the recipe (perhaps a nice lemongrass broth would be an appropriate vegetarian substitute?)
dymnyno November 16, 2010
I love that you chose a vegetable that a lot of us are afraid of! Sounds delicious!