Crispy Purple Sprouting Broccoli and Shiitakes with Black Garlic Aioli
Recipe author: Gracie Schatz
Category: Side Dish
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Have you tried black garlic yet? It's an incredible ingredient that’s slowly fermented over two weeks to develop sweet, caramelly, umami-rich flavors. This aioli pairs perfectly with crispy roasted broccoli and mushrooms. For an extra touch, top with fresh scallions and cilantro!
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)
For the Broccoli and Shiitakes:
- 1 bunch Purple Sprouting Broccoli, rinsed, tough stem ends trimmed
- 1 cup Shiitake Mushrooms, left whole
- 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 garnish
- 1 Tbsp black or white sesame seeds for garnish
Directions:
For the Aioli:
1. In a food processor or blender, combine black garlic, soy sauce, vinegar, mustard, egg yolks, and salt. Blend into a smooth paste.
2. Slowly stream in the oil a little at a time, blending or pulsing to incorporate as you go. Taste for salt and acidity, and adjust if needed. Add sriracha for a bit of heat if desired. If the aioli is too thick, thin it out with a little water, soy sauce, or vinegar to reach your desired consistency.
3. If the aioli breaks (i.e., the oil doesn’t emulsify and it remains liquid), transfer to a clean bowl. Whisk together 1 egg yolk, 1 Tbsp mustard, 1 tsp vinegar, and a pinch of salt. Slowly whisk in the broken aioli a little at a time until it comes together.
For the Broccoli and Shiitakes:
1. Preheat the oven to 450°F.
2. Bring a large pot of water to a boil and salt it generously.
3. Blanch the broccoli in the boiling water for 30 seconds, then remove and shake off excess moisture.
4. In a small bowl, mix the vegetable oil and garlic.
5. Toss the blanched broccoli and shiitakes in the garlic oil and sprinkle with salt.
6. Spread them on a large sheet tray in a single layer (do not crowd). Roast for 10 minutes, stir, and roast for an additional 5 minutes until the broccoli leaves are crispy.
To Finish:
1. Plate the crispy broccoli and shiitakes on a large plate. Drizzle with your desired amount of aioli.
2. Garnish with freshly chopped scallions, cilantro, and a sprinkle of sesame seeds.
Serving Suggestion:
Enjoy with fish, chicken, steak, or crispy roasted potatoes!
