Pan-Roasted Broccoli with Creamy Gruyêre Sauce

Name: Pan-Roasted Broccoli with Creamy Gruyêre Sauce
Ingredients: 3 tablespoons water; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 2 tablespoons vegetable oil; 1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems); 1 tablespoon unsalted butter; 1 medium shallot , peeled and sliced into thin rings (about 2 tablespoons); 1/2 cup heavy cream; 1/2 teaspoon Dijon mustard; 1/2 teaspoon dry sherry; Pinch cayenne pepper; 1/8 teaspoon table salt; 3 tablespoons very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons; 1 teaspoon fresh lemon juice

www.americastestkitchen.com

Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

Keywords

Side Dishes
Vegetables
Vegetarian
Cheese

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Ingredients

3 tablespoons water
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
1 tablespoon unsalted butter
1 medium shallot , peeled and sliced into thin rings (about 2 tablespoons)
1/2 cup heavy cream
1/2 teaspoon Dijon mustard
1/2 teaspoon dry sherry
Pinch cayenne pepper
1/8 teaspoon table salt
3 tablespoons very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons
1 teaspoon fresh lemon juice