Broccoli with Cranberry Gremolata
1/4 cup whole hazelnuts
1/4 cup dried cranberries
2 tbsp chpped Italian parsley
1 tsp orange zest
1 or 2 crowns of broccoli
2 tbsp. grapeseed oil
2 tbsp orange juice
2 garlic cloves, finely chopped
salt and freshly ground pepper to taste
YIELD: Serves 6 to 8
COURSE: Vegetables and Sides
- In a frying pan over medium heat, toast the hazelnuts, shaking the pan frequently, for about 8 minutes. Transfer to a clean tea-towel. Wrap nuts and tub together until most of the hazelnut skins are removed.
- Bring a large pot of salted water to a boil. Add broccoli and cook until bright green, about 2 minutes. Immediately transfer to the sink and run cold water over the broccoli to stop cooking for the time being.
- Place a large frying pan on the stove, over medium heat. Add the oil, orange juice, garlic, salt, and pepper. Bring to a boil and cook, stirring constantly for 1 minute. Add the broccoli and saute until tender-crisp, about 5 to 8 minutes. Transfer to a serving platter and spoon the cranberry mixture over top. Serve immediately.