Shallot We Broccoli? Sweet Sautéed Shallots and Broccoli

Broccoli.  Broccoli broccoli broccoli.  It’s healthy.  And it’s boring.  There are few ways to disguise it.  BUT I think I may have just the thing: SHALLOTS!  Because shallots are that magic vegetable sent from heaven that taste so good, you can’t believe your mouth.  So, with this in mind, witness: Sweet Sautéed Shallots and Broccoli!

Oooh, look at de sweeeeet wittle shallots shining through!

Oooh, look at de sweeeeet wittle shallots shining through!

Yes, this sweet, oniony flavor can be downright addicting.  Shallots go well with savory dishes and with tart fruit-infused dishes as well.  (Like an awesome wild rice salad my cousin Lisa makes – maybe she’ll grace us with her recipe someday.)  So it’s the perfect flavor to mix with blandy old broccoli.  And this is SO easy!  Come with me…

Serves: 2

Big knife
Big frying pan

Broccoli (2 heads)
2 shallots
2 cloves garlic
Extra virgin olive oil
2 tablespoons butter
1 tablespoon soy sauce
1/2 tablespoon balsamic vinegar

Okay, ready?  This is so awesome.  And all of it can be found at your local Farmer’s Market!  What could be better?

First cut the crowns (tops) off the broccoli heads and rinse.  (Remember your essential salad spinner from the TIPS page?  Comes in handy here, folks.)  

Now, to your shallots.  Cut the ends off and peel the outer skin.  Then slice them thinly the long way, like this:

Pretty pretty purple sweeties...

Pretty pretty purple sweeties...

 (You can tell I’m taking these pics myself – might’ve been nice to have a little less cutting board and a little more shallot yumminess, eh?)

Okay, next we need to chop the two cloves of garlic up – not too small, just a rough chop.  (See the TIPS page again for garlic chopping guide.)

Now swirl some olive oil in the pan, couple times around, and turn the heat on medium high.  Throw the garlic and shallots in and add salt and pepper.  Couple pinches of each. Work this all around for about five minutes to make sure the pan is at full temperature, then throw in the broccoli.

EXTRANEOUS PHOTO: Jeez, Punky Chef, we know what broccoli in a pan looks like. Please put the camera DOWN.

EXTRANEOUS PHOTO: Jeez, Punky Chef, we know what broccoli in a pan looks like. Please put the camera DOWN.

While waiting for the broc to soften, cut up 2 tablespoons of butter into four pieces.  (Use the measurement on the butter wrapper to get the 2 tblspns.)  After about 6 minutes, add the butter and swishle (I just made that up, but you can imagine, yes?) swishle everything around to make sure it’s all coated and melted.  Then add 1 tablespoon of soy sauce and 1/2 a tablespoon of balsamic vinegar.  Swishle again!

Let it all cook another couple of minutes – go by how well done you like your broccoli – and then SERVE and ENJOY!

It’s a very simple, subtle dish, but it’s crunchy, sweet, slightly savory when the soy and balsamic hit you, and VERY healthy!  Be sure to always get a piece of shallot with a piece of broccoli – you’ll get a little *POOF* of flavor.  And then you can tell your parents what a good little healthy punky chef you’re being.  It’s also nice that the whole thing takes like ten minutes.  Okay, fifteen counting the chopping.  And like I said, it goes well with almost any main course.  Tonight we had it with what I call “Butter Burgers” – but more on those soon…

Shallot we dance?  No, let's just eat.

Shallot we dance? No, let's just eat.



4 Responses so far »

  1. 1

    Broccoli boring? Bah! Broccoli beautiful! Brave bare-bones broccoli brings big bites brother! Just add salt.

  2. 2

    lailablogs said,

    Looks delicious .. Laila ..

  3. 3

    punkychef said,

    Thanks! And I just changed the proportions a bit to increase the shallot-to-broccoli ratio… Can’t get enough a’ dem SHALLOTS. Mmm…

  4. 4

    Anonymous said,

    this sounds so good! im gonna make it!

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