To be fair, I’ve never made broccoli like this before. It’s high on my list of favorite vegetables. I’m even fine with it plain, leftover and cold. Swimming in home-made hollandaise, slathered in butter, or in a homey southern-style cheesy crumby (in a good way!) casserole – those would be terrific ways to dress up this fine vegetable. But bread crumbs? with lemon? and garlic? Never thought of that!
|cooked broccoli, dutifully drying off, waiting for the finishing touches|
|no process photos this time,
clearly not a lot of time spent on arrangement either…. hmmm…
I thought this was good. One thing – since I wasn’t particularly dilligent about the whole thing, I didn’t get the zest evenly incorporated into the crumbs. What that meant was that occasionally there was a burst of lemon with a forkful of broccoli – and that was really great. It was nice to have it not all taste exactly the same. I also liked the contrast of the crunch of the topping with the flavor and juciness of the vegetables. I think this treatment would be terrific with other vegetables – asparagus would be a natural choice. But others would be just as good. In my family, I’m usually the one that can be counted on for making/bringing vegetables, so it’s nice to have another version.
What didn’t work? My broccoli never actually got fully warmed up when I mixed it in with the crumbs. I ended up just tossing the crumbs on top, because they didn’t actually cling to the broccoli. But those are easily fixed. I also think you could easily make the crumbs ahead, cook the veggies at the last minute and toss it all together.