Broccoli with Cranberry Gremolata

Yield:
Serves 6 to 8
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • 1/4 cup whole hazelnuts
  • 1/4 cup dried cranberries
  • 2 tbsp chopped 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.

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