Broccoli Confit

1
barbara lentz

By
@blentz8

This makes the broccoli almost like butter. The florets trap all the oil richness and the stems melt away. The anchovies give this a smoky salty flavor. This is great spread on crusty bread, or spread on pizza. Or add to pasta dish.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
many
Prep:
10 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • 2 bunch
    broccoli
  • 1/2 c
    olive oil
  • 1/2 c
    butter
  • 4 clove
    garlic minced
  • ·
    pinch of red chili flakes
  • 6
    anchovy fillets chopped fine
  • ·
    salt and pepper to taste

How to Make Broccoli Confit

Step-by-Step

  1. Cut the florets off the broccoli. Peel the stems and cut into small 1/4 inch pieces. Bring a big pot of water to a boil. Add the broccoli and blanch for three minutes. Drain.
  2. Place the olive oil and butter in large pot. Heat on high for 2 minutes. Add the garlic and anchovy's. Let cook 1 minutes. Reduce the heat to very low. Add the broccoli. Stir to coat all the broccoli in the oil mixture.
  3. Sprinkle with red pepper flakes. Cover and cook on low 2 hours. Stirring once in a while try not to break it up. Taste and adjust for salt and pepper. May not need a lot because the anchovies give it saltiness. Remove the broccoli with a slotted spoon onto paper towel lined dish and let drain off some of the oil

Printable Recipe Card

About Broccoli Confit

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French




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