Avoiding Additives and Preservatives

I use Marukan seasoned rice vinegar, which has no preservatives. Check the label of the nuts, as they can contain additives and preservatives.

Nutritional yeast adds savoury flavour

Cook the florets in a dry skillet until they start to brown

Roasted and charred broccoli with nuts

Ingredients:

1 bunch broccoli (about 1½ lb./680 g), ends trimmed, stems peeled

3 tablespoons (45 ml) olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) unseasoned rice vinegar

¼ cup (60 ml) unsalted, roasted peanuts, coarsely chopped

½ teaspoon (2.5 ml) sugar

2 tablespoons (30 ml) nutritional yeast, plus more

4 scallions, thinly sliced

Flaky sea salt (such as Maldon)

Preparation:

Preheat oven to 450° F (232° C). Slice broccoli stems on a diagonal ¼” (0.6 cm) thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.

Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. (30 ml) nutritional yeast; season again.

Serve broccoli stems and florets topped with scallions, sea salt, and more yeast. Serves 4.

From the January 2015 issue of Bon Appetit