Eye for a Recipe

This recipe from the January 2015 issue of Bon Appetit is a little unusual, but it is very good. It also introduced me to an ingredient I had never tried before — nutritional yeast. These yellow flakes, a form of deactivated yeast, add a cheesy, nutty flavour to foods and are popular with vegans and vegetarians. A little Google research indicated that a good brand was Purely Bulk, so we picked some up at the health food store. They did add a depth of flavour and umami (savoury taste) to the broccoli. I used a combination of chopped cashews and almonds instead of peanuts.

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.

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