Crispy Roasted Purple Sprouting Broccoli with Black Garlic Aioli
It is exciting when so many flavors from the shop come together so elegantly! This week we were admiring the purple sprouting broccoli from Camas Swale Farm and what better way to adorn it than with an earthy, umami aioli made with our in house black garlic (thanks Sherman!) and Spoiled Rotten Vinegars Black Strap Vinegar? Top with fresh sesame seeds and enjoy as a side dish or top with a poached egg and call it breakfast or lunch!
Have you tried black garlic yet? It blows our minds. Garlic is slowly fermented over a two week process and the result is sweet, caramelly, umami bombs of flavor! This week we added it to an aioli and the result was astounding. This aioli pairs beautifully with crispy roasted broccoli and mushrooms. To step it up a notch, top with fresh scallions and cilantro!
Author:
Gracie Schatz
Ingredients
For the Aioli
4 cloves Black Garlic
1 Tbsp Soy Sauce
2 Tbsp Blackstrap Vinegar or Rice Vinegar
2 egg yolks
1/2 tsp salt
1 Tbsp Dijon or Hot Chinese Mustard
1 cup vegetable oil, Canola, safflower, sunflower, avocado or similar
2 cloves garlic, peeled and grated on a microplane or pressed through a garlic press
2 Tbsp Vegetable oil
1 tsp salt
1/4 cup sliced scallions and/or cilantro for a garnish
1 Tbsp black or white sesame seeds for garnish
Directions
For the Aioli
In a food processor or blender combine the black garlic, soy sauce, vinegar, mustard, egg yolks and salt and blend into a smooth paste.
Slowly stream in the oil a little at a time, blending or pulsing to incorporate it as you go. Once all of the oil is incorporated, taste it for salt and acidity. Feel free to add sriracha for a little heat. Making aioli in a blender will make it very thick. If you don't like this texture, you can incorporate water, soy sauce or vinegar to thin it out to your desired consistency and flavor.
If your aioli breaks, meaning the oil does not emulsify into the egg mixture and it remains liquid get a clean bowl and place 1 egg yolk, 1 Tbsp mustard, 1 tsp vinegar and a pinch of salt and whisk it vigorously. Slowly add in the broken aioli a little a time, whisking as you go. It should come together.
For the Broccoli and Shiitakes
Preheat the oven to 450F
Bring a large pot of water to a boil and salt it generously.
Place the broccoli in the boiling water for 30 seconds and remove. Shake it off to remove excess moisture.
In a small bowl, combine the oil and garlic and mix well.
Toss the blanched broccoli and shiitakes in the garlic oil and sprinkle with salt.
Lay them on a large sheet tray in a single layer, do not pile or crowd.
Roast for 10 minutes, stir and roast for an additional 5 minutes. The leaves on the broccoli should be nice and crispy at this point.
To Finish
Plate the broccoli on a large plate and drizzle your desired amount of aioli over it. Top with freshly chopped cilantro and scallion and a sprinkle of sesame seeds. Enjoy!
If you have leftover aioli, it is incredible with fish, chicken and steak. It is also delicious with crispy roasted potatoes!
