Broccoli in the Fast Purée Lane
Smooth Broccoli and Black Garlic Purée with a Toasted Sesame Oil Finish
25 minutes
Serves 4
SideJapaneseNut-freeShellfish-free
Herb's take
Inspired by Japanese flavors but with a texture straight out of fine dining, this side turns humble broccoli into a luxurious, velvety purée perked up with black garlic's sweet umami. You'll learn the secret to vivid green veggies (hint: it's all about the blanch and shock) and how to incorporate fermented black garlic for maximum depth.
Equipment needed
- Food processor
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil and add 2 tsp kosher salt. Add the broccoli florets and stems, and blanch for 3 to 4 minutes until bright green and just tender.
- 02Immediately transfer the broccoli to a large bowl of ice water to stop the cooking and lock in the color. Drain thoroughly after 1 minute.
- 03While the broccoli drains, melt the butter in a small saucepan over medium-low heat. Stir in the ground fermented black garlic and cook gently for 1 minute until fragrant.
- 04Add the blanched, drained broccoli to a food processor. Pour in the black garlic-butter mixture, Japanese soy sauce, lemon juice, and 1/4 cup water.
- 05Blend until completely smooth, scraping down the sides as needed. If the mixture is too thick, add another tablespoon of water at a time until you reach a silky, spoonable consistency.
- 06Taste and season with additional salt if needed. Transfer to a warm serving dish.
- 07Drizzle the toasted sesame oil over the top and swirl gently with a spoon. Sprinkle with black sesame seeds for crunch and contrast.
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