Brazilian recipe
Pan-Seared Pumpkin and Broccoli with Crispy Nut Oil
This dish offers tender, pan-seared pumpkin and broccoli, elevated by a fragrant, crispy oil packed with nuts and seeds. It's a straightforward and wholesome way to prepare vegetables.
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Ingredients
1/2 cup olive oil
3 tablespoons roasted, unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500g)
1/2 bunch broccoli (about 12 florets)
Olive oil, for searing
Salt, to taste
3 tablespoons roasted, unsalted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500g)
1/2 bunch broccoli (about 12 florets)
Olive oil, for searing
Salt, to taste
Where to find ingredients
You can find these ingredients at most local markets and supermarkets. Look for Japanese pumpkin, often in the produce section. Cashew nuts and sunflower seeds are widely available. Fresh rosemary and broccoli should be easy to find at your local greengrocer. If Japanese pumpkin isn't available, butternut squash is a good alternative.
Preparation method
- Peel and thinly slice the garlic cloves
- Strip the leaves from the rosemary sprigs and roughly chop the cashew nuts
- In a small frying pan, combine the olive oil, chopped cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes, stirring occasionally
- Add the sliced garlic and stir for another minute to release its aroma
- Remove from heat and continue stirring; the residual heat will lightly toast the garlic without burning, preventing bitterness
- Transfer the mixture to a bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10cm of the stalk attached
- Divide larger stalks in half or quarters lengthwise for even cooking
- Rinse the broccoli under running water and dry thoroughly to ensure good searing
- Clean the Japanese pumpkin skin well with a brush under running water
- Remove the seeds using a spoon
- Slice the pumpkin into 1cm thick half-moon shapes
- Heat a large non-stick frying pan over medium heat
- Add a drizzle of olive oil, place the broccoli in the pan, and season with a pinch of salt
- Sear for about 6 minutes, stirring occasionally until nicely browned
- Transfer the broccoli to a serving dish and keep the pan on the heat
- Add 1 teaspoon of olive oil and arrange the pumpkin slices in a single layer
- Season with salt and sear for about 3 minutes per side until lightly tender
- Combine the seared pumpkin with the broccoli. Repeat with any remaining vegetables, adding a little oil as needed
- Finish by drizzling the prepared crispy nut oil generously over the vegetables and serve immediately
Observations
This recipe masterfully balances the yielding sweetness of seared pumpkin with the satisfying crunch of broccoli. The star is the flavourful, crispy oil, infused with aromatic herbs and toasted nuts and seeds, transforming simple vegetables into a refined side dish. It's a practical way to add elegance and deliciousness to any meal.
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