Broccoli Confit

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
2 Hr
Stove Top


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

How to Make Broccoli Confit


  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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