Charred Broccoli and Carrots
Not sure where I got this, but I modified it a bit to include carrots, which char especially well, carmelizing nicely.
Makes three or four good sized side-dish servings.
- 1 # broccoli
- ¼ # carrots
- ½ t red pepper flakes
- 2½ or 3 T olive oil
- 5 or 6 anchovies, mashed with fork
- 1½ t garlic, minced
- 1 or 2 T water
- Cut up and trim the broccoli.
Cut off the florets and cut into easy bite-sized pieces.
Trim the tough skins off the stalks.
(Be kind of aggresive about this, as left-over tough strings can spoil the texture).
Cut the pared stems into fat 2-inch matchsticks (maybe like short french fries?)
- Similarly cut the carrots into 2-inch french fry-sized pieces.
- Mix the broccoli, carrots, and red pepper flakes together.
- Pour olive oil into 12-inch skillet, and heat on high until nearly smoking.
- Add broccoli/carrots/flakes and stir just until coated.
Then let sit unstirred at least a minute (maybe a bit longer) to char.
You should see lots of steam being driven out of the veggies by the heat.
You can occasionally pick a piece up with tongs to see how it's going.
- Turn down the heat to maybe medium high, and push the mixture toward one side of the skillet.
- Dump the anchovies and garlic into the open space and cook, stirring, maybe 1½ minutes. Try not to scorch the garlic.
- Mix everything together so anchovies are well dispersed.
- Add some water and quickly cover. Let steam for maybe three minutes (until al dente).
- I find there's plenty of salt in the anchovies. YMMV.
- I like serving this with my own tangy/earthy hummus for a contrasting flavor and texture.