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Broccoli with pecan-panko crumbs

updated

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Ingredients for 2 servings:

  • 300 g broccoli
  • Salt
  • 25 g butter, more to taste
  • 30 g pecans, roasted, unsalted, chopped
  • 20 g panko
  • 1 tsp lemon zest, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Trim and wash the broccoli, then divide it into florets. Peel the stalks and slice them. Sauté in a little salted water for three minutes until al dente, or longer if you prefer a softer vegetable. Drain. Meanwhile, melt the butter in a small pan, add the pecans and panko, and toast until golden brown. Remove from the heat and fold in the lemon zest. Finally, season the breadcrumbs with a little salt, if desired, sprinkle over the broccoli, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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