Bite Of Minnesota: Crunchy Mustard Broccoli
Life has been a little hectic lately. Between family birthdays, an intense workload, and various side projects, it can be hard to get a healthy dinner on the table each night. Fortunately, we live close to several grocery stores, making it easier to pull together a meal, even if I'm just planning day by day.
Instead of going down the frozen aisles where I tend to be tempted by pizza, do what most nutritionists recommend: shop the perimeter. We did a quick trip this weekend and grabbed broccoli, lemon, herbs, chicken breasts, and a tub of shredded parmesan, knowing it would be suitable for a quick meal during the work week.
When dinnertime came, the chicken was easy as my husband got to work making an awesome recipe using lemon, herbs, and pounded chicken. Meanwhile, I prepared the broccoli by slicing it into slabs, steaming it for a few minutes and spreading the steamed broccoli out on a jelly roll pan. It was brushed with stone-ground mustard and drizzled with olive oil before adding a crispy topping. Remember all of that panko I over-bought? I pulsed it with some garlic and parmesan cheese and sprinkled (okay, dumped) it all over the broccoli. After 3 minutes under a broiler, dinner was ready to go! This will also work well with cauliflower. Give it a try.
Panko & Mustard Coated Broccoli
1 1/2 lbs broccoli, sliced lengthwise into slabs
1-2 tbsp stone ground mustard
Drizzle of olive oil
1 cup panko (Japanese bread crumbs)
1 garlic clove, chopped
1/4 cup shredded Parmesan
Salt and pepper, to taste
Preheat broiler.
Steam sliced broccoli for 4 minutes or until just tender. Spread broccoli onto a large jelly roll pan and brush with stone ground mustard. Drizzle with olive oil.
Pulse panko, garlic, Parmesan, salt, and pepper in a food processor. Sprinkle over broccoli. Broil for 3 minutes or until panko starts to brown, watching carefully as to not burn. Serve immediately.