Baked Broccoli, Miso, Pangrattato

An easy side dish or stretch it out further with a root vegetable too. Bloody delicious, and based off that famous North Italian classic, Bagna Cauda as inspired by On Vegetables, Jeremy Fox

Pantry Items

1 or 2 broccolli, trim stem, cut into quarters

1 cup Panko bread crumbs (toast in a pan on LOW HEAT, with olive oil and smashed garlic cloves, toss every minute or two for 5 min until golden)

1/4 cup extra virgin olive oil

Can of white beans, rinsed, or lentils,

Cooked additional vegetables: sweet potato, potato, leek or zucchini

Parmesan grated

Miso Marinade

1/2 cup miso paste (white)

5 garlic cloves, crushed (or 3 tsp crushed garlic)

1 preserved lemon, skin only, diced,

1 juiced lemon, zested (separate zest for garnish)

1 tsp chilli flakes or 2 sliced fresh red

1 cup extra virgin olive oil (not grassy, more mellow and soft)

Assembly

  • Heat oven to 230C

  • To make the miso marinade, blend everything in a pot with a splosh of water and white wine if you have or sake. Simmer to combine and check seasoning.

  • Blanch the broccoli in salted boiling water, refresh in cold water

  • Pour the marinade over the broccoli and legumes/extra veggies, in an oven roasting pan/ceramic dish. Top with the toasted bread crumbs (pangrattato), parmesan and extra lemon rind

  • Grind a good amount of black pepper and bake, 15 min, until bubbling and golden. Serve with torn fresh herbs such as parsley, dill or mint.

Samuel Campbell