roasted broccoli with tahini garlic sauce

prep time:  tbd
cook time:  tbd
servings:  6

1 garlic clove - cut in half
1/3 cup sesame tahini
2 - 4 tablespoon lemon juice
1/3 cup water
aleppo pepper flakes
1 - 1 1/2 pounds broccoli crowns
2 tablespoon olive oil

1.  in a mortar and pestle, mash the garlic cloves to a puree with a generous pinch of salt.  transfer to a bowl and whisk in the tahini.  whisk in the lemon juice, beginning with the smaller amount.  the mixture will stiffen up.  gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream.  taste and adjust salt.

2.  preheat the oven to 450 degrees.  line a baking sheet with parchment paper.  slice the broccoli crowns 1/3-inch thick, letting the flower buds on the edges fall off.  peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper.  place on the baking sheet in an even layer.  roast until the tops are nicely browned, stirring and flipping the large slices over after 8 minutes, roasting about 15 minutes total.  remove from the oven and transfer to a platter.  drizzle on the tahini sauce and serve.

- new york times, october 2013

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