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
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Ingredients
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1
large head of broccoli
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1 cup
chicken stock
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1 tablespoon
1 tsp of juice squeezed from freshly grated ginger root
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2 teaspoons
corn starch
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1 tablespoon
butter
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1 1/2 tablespoons
minced shallots
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1 pinch
coarse sea salt, more to taste
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freshly ground pepper
Directions
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Trim broccoli into long thin spears; steam until crisp tender.
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While the broccoli is steaming,whisk together chicken stock, ginger juice, and corn starch; season with salt and pepper; set aside.
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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.
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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.
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