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
- Serves 6 - 8
large head of broccoli
1 tsp of juice squeezed from freshly grated ginger root
1 1/2 tablespoons
coarse sea salt, more to taste
freshly ground pepper
- Trim broccoli into long thin spears; steam until crisp tender.
- While the broccoli is steaming,whisk together chicken stock, ginger juice, and corn starch; season with salt and pepper; set aside.
- 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.
- 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.