Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Infused Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic oil with crunchy nuts and seeds, perfect for a flavorful and nutritious side dish.
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Ingredients
1/2 cup olive oil
3 tablespoons roasted unsalted cashews
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 (kabocha squash), approximately 500g
1/2 head of broccoli (approximately 12 florets)
Olive oil to taste, for grilling
Salt to taste, for seasoning
3 tablespoons roasted unsalted cashews
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 (kabocha squash), approximately 500g
1/2 head of broccoli (approximately 12 florets)
Olive oil to taste, for grilling
Salt to taste, for seasoning
Where to find ingredients
You can find fresh broccoli and Japanese pumpkin at your local farmers' market or supermarket produce section. Nuts, seeds, and spices are typically available in the bulk bins or baking aisles of most grocery stores.
Preparation
- Peel the garlic and slice it into thin pieces
- Remove the leaves from the rosemary sprigs and roughly chop the cashews
- In a small skillet, add the olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes
- Stir occasionally
- Add the garlic slices and stir for 1 more minute to release the aroma
- Turn off the heat
- Continue stirring so the garlic browns slightly from the residual heat without burning
- Ensure it does not burn to avoid a bitter taste
- Transfer the mixture to 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 uniform cooking
- Wash the broccoli under running water
- Dry well to ensure they brown correctly
- Clean the pumpkin skin 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 in the pan
- Season with a pinch of salt
- Let brown for about 6 minutes
- Stir occasionally until they are toasted
- Transfer the broccoli to a serving dish and keep the skillet on 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 slightly tender
- Add the grilled pumpkin to the broccoli
- Repeat the process with the remaining vegetables
- Add a drizzle of olive oil for each new batch
- Finish by drizzling the prepared crunchy oil over the vegetables and serve immediately
Notes
This recipe balances the tender texture of grilled vegetables with the crunch of an infused oil, packed with spices and nuts. It is a practical way to elevate the flavor of vegetables in a simple and refined manner.
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