Broccoli with Roasted Garlic Butter
ROASTED GARLIC BUTTER
- 2 large, plump heads garlic (about 3½ ounces each)
- 2 teaspoons extra virgin olive oil
- Salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 large heads broccoli (3 pounds)
Instructions:
Roasted garlic has become a classic American flavor— future cooks may regard it in the same way we do the Pilgrims’ pumpkin.
- To make the roasted garlic butter, position the rack in the center of the oven and preheat to 400°F.
- Cut each garlic head in half crosswise. Drizzle the cut surfaces with the oil, then season with a sprinkle of salt and pepper. Put the halves back together to re-form into heads. Wrap each head in aluminum foil and place on a baking sheet. Bake until the garlic is tender when squeezed and the cut surfaces are deep beige (open up the foil to check), about 35 minutes. Cool completely.
- Squeeze the soft garlic flesh out the hulls into a small bowl. Add the butter, ½ teaspoon salt, and ½ teaspoon pepper. Using a rubber spatula, mash the garlic and butter until well combined. Cover tightly and refrigerate until ready to use. (The garlic butter can be prepared up to 3 days ahead.) Bring to room temperature before using.
- To prepare the broccoli, cut off the tops and separate into florets. Using a sharp paring knife, trim the thick skin off the stems. Cut the pared stems crosswise into ½-inch rounds. (The broccoli can be prepared up to 1 day ahead, stored in plastic bags, and refrigerated.)
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the broccoli stems and cook for 2 minutes. Add the florets and cook until the broccoli is crisptender, about 2 more minutes. Drain quickly and return to the warm cooking pot. Do not drain the broccoli completely dry—leave some water clinging to the broccoli.
- Add the softened garlic butter to the broccoli and mix gently, allowing the butter to melt and combine with the small amount of water in the pot to form a light sauce. Transfer to a warmed serving bowl and serve immediately.