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Smoky Butter Broccoli
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5 from 1 review
Tenderstem broccoli is an elite vegetable and this is one of my favourite ways to zhuzh it up. Roasting it gives you a nice balance of charred, crunchy bits and tender-crisp stems. Served over a garlicky labneh and topped with the most delicious, smoky butter sauce, it makes for a stunning veggie centrepiece that looks impressive but is actually so easy to make.
- Author: zenak
- Prep Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 450g greek yoghurt
- 1 large garlic clove, grated
- 1 tsp salt
- 400g tenderstem broccoli, ends trimmed
- extra-virgin olive oil
- 60g salted butter
- 1 tsp pul biber (aka aleppo pepper)
- 1 tsp smoked paprika
- sprinkle of toasted almond flakes
Instructions
- Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt, garlic and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the lebneh texture you’re after.
- Heat your oven to 200°C / fan 180°C. Place the tenderstem broccoli on a large baking tray. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender and lightly beginning to char, 12 to 15 minutes.
- Melt the butter in a small saucepan set over a medium heat, then add the pul biber and smoked paprika and leave to bubble for 1 minute.
- Assembly time. Spread the garlicky labneh onto a large plate or platter and top with the tenderstem broccoli. Pour the smoky butter over the top and finish with a sprinkle of toasted almond flakes, then serve and enjoy.
Notes
If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.
6 Responses
So good! Made it two days in a row. Looking forward to trying more of your recipes.
I’m so glad you enjoyed it enough to make it back to back! I hope you enjoy all other recipes you try 🙂
Incredibly easy, even more tasty and a real showstopper on the table! Will definitely be doing again.
So happy to hear it!
This was really nice. I bought the labneh pre-strained bc it was just as cost-effective at the time, and it makes this into a really quick (and pretty!) weeknight girl dinner that requires zero forethought. Will be doing it again, may experiment with adding a third hotter chile
I’m so glad you enjoyed it 🙂 I need to get my hands on some pre-strained labneh!