Pan-Roasted Broccoli with Creamy Gruyêre Sauce

Name: Pan-Roasted Broccoli with Creamy Gruyêre Sauce
Yield: Serves 4 as a side dish
Ingredients: 3 tablespoons, water; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, vegetable oil; 1 3/4 pounds, broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems); 1 tablespoon, unsalted butter; 1 , medium shallot, peeled and sliced into thin rings (about 2 tablespoons); 1/2 cup, heavy cream; 1/2 teaspoon, Dijon mustard; 1/2 teaspoon, dry sherry; Pinch, cayenne pepper; 1/8 teaspoon, table salt; 3 tablespoons, very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons; 1 teaspoon, fresh lemon juice

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

SERVES4 as a side dish

TIME40 minutes

WHY THIS RECIPE WORKS

The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stems...

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