Broccoli parmesan crisps
Servings: 4
Get ready for an umami BOMB! If you’ve been looking for a way to serve brassicas like broccoli to new or reluctant veg eaters that’ll knock their socks off, the answer is always cheese. This is combining a classic parmesan tuile with the sweetness of roasted broccoli. Serve as a starter, or an after-school snack, and get ready to blow some minds.
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Ingredients
- 1 head of broccoli washed well
- 1 garlic clove finely grated
- 1 tbsp olive oil
- 2 cups of coarsely grated parmesan
Instructions
- Preheat your oven to 180°C fan (200°C conventional).
- Prepare the broccoli by spinning onto its head on a chopping board, and slicing off the florets at the stalk on an angle, then peeling the stalk to reveal the pale green underneath and slicing that into 1cm discs. It’s also worth handing over a disc to any tiny hands around, as the stalk’s the sweetest part and delicious raw!
- Blanch the broccoli in a pot of well-salted boiling water for 3 minutes until it just changes colour, without overcooking. Drain, then return to the pot to steam out.
- In a medium bowl, combine the garlic, olive oil, pinch of salt and a good crack of pepper. Tumble in the blanched broccoli and toss about to coat in the flavoured oil.
- Line a medium-sized flat baking tray with baking paper and sprinkle the parmesan over the bottom. Place the broccoli florets and discs over the parmesan, keeping space in between to end up with chips. Using the flat bottom of a mug or olive oil bottle, squash the broccoli into the parmesan.
- Place into your hot oven and cook for 25-30 minutes. You want the parmesan to be crisp with a deep golden colour across the whole tray. Don’t pull it out too early, as then you’ll end up with a soggy chip.
- Remove from the oven and use the baking paper to transfer onto a wire rack to cool and set before breaking up into chip pieces shaped around the broccoli floret.
