I made this awhile ago but I had notes written in my Around my French Fridays cookbook. The broccoli was first steamed, seasoned and set aside. The crumb coating was then made in a skillet – butter, garlic, bread crumbs and lemon zest. I didn’t have any fresh mint or parsley to add on so I left it out. While the crumb coating is nice, I felt this was only a mediocre way of dressing up broccoli. It would have been nicer if the broccoli wasn’t cold. Tossing the broccoli with the crumbs in the skillet wasn’t enough to warm up the broccoli that had gone cold while sitting. The crumbs didn’t stick well to the broccoli too and most of it end up at the bottom of the plate. I also felt the dish was a little dry but that could be due to me not using the full 4 tablespoons of butter for the crumb coating!
Check out how other FFWD members did with this dish, click here.