Brazilian recipe
Grilled Pumpkin and Broccoli with Crispy Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic oil with crispy nuts and seeds, ideal for a flavorful and nutritious side dish.
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Ingredients
1/2 cup (tea) olive oil
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, salt, and garlic are commonly found in the spice aisle or produce section of most supermarkets. Japanese pumpkin (kabocha squash) and broccoli are available in the produce section of supermarkets and fresh markets. Look for specialty Brazilian or Latin American food stores for a wider variety of nuts and seeds if desired. For olive oil, choose a good quality extra virgin olive oil for best flavor.
Preparation method
- Prepare the garlic by peeling and slicing it thinly
- Remove the leaves from the rosemary sprigs and roughly chop the cashews
- In a small skillet, add the olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes, stirring occasionally
- Add the garlic slices and stir for another minute to release the aroma
- Turn off the heat and continue stirring so the garlic lightly browns with residual heat without burning, preventing the preparation from becoming bitter
- Place the mixture in a bowl and set aside while preparing the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stem
- Divide larger florets in half or quarters lengthwise to ensure even cooking
- Wash the broccoli under running water and dry thoroughly to ensure they grill properly
- Clean the pumpkin rind well with a brush under running water
- Remove the seeds using a spoon
- Cut the pumpkin into 1 cm thick half-moon slices
- Heat a large non-stick skillet over medium heat
- Add a drizzle of olive oil and place the broccoli, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally until toasted
- Transfer the broccoli to a serving dish and keep the skillet over the heat
- Add 1 teaspoon of olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes on each side until lightly tender
- Combine the grilled pumpkin with the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by drizzling the crispy oil prepared earlier over the vegetables and serve immediately
Observations
This recipe balances the tender texture of grilled vegetables with the crunchiness of an infused oil, packed with spices and nuts. It's a practical option to elevate the flavor of vegetables in a simple and refined way.
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