by Susan Hanna
This recipe from the January 2015 issue of Bon Appetit is a little unusual, but it is very good. It also introduced me to an ingredient I had never tried before — nutritional yeast. These yellow flakes, a form of deactivated yeast, add a cheesy, nutty flavour to foods and are popular with vegans and vegetarians. A little Google research indicated that a good brand was Purely Bulk, so we picked some up at the health food store. They did add a depth of flavour and umami (savoury taste) to the broccoli. I used a combination of chopped cashews and almonds instead of peanuts.
Avoiding Additives and Preservatives
I use Marukan seasoned rice vinegar, which has no preservatives. Check the label of the nuts, as they can contain additives and preservatives. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 1 bunch broccoli (about 1½ lb./680 g), ends trimmed, stems peeled
- 3 tablespoons (45 ml) olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 ml) unseasoned rice vinegar
- ¼ cup (60 ml) unsalted, roasted peanuts, coarsely chopped
- ½ teaspoon (2.5 ml) sugar
- 2 tablespoons (30 ml) nutritional yeast, plus more
- 4 scallions, thinly sliced
- Flaky sea salt (such as Maldon)
- Preheat oven to 450° F (232° C). Slice broccoli stems on a diagonal ¼” (0.6 cm) thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. (30 ml) nutritional yeast; season again.
- Serve broccoli stems and florets topped with scallions, sea salt, and more yeast. Serves 4.
From the January 2015 issue of Bon Appetit