Roasted buttermilk-brined broccoli with preserved lemon
Roast
Roasting
Soak broccoli in buttermilk mixed with the brine from a jar of preserved lemons, and get ready for roasted broccoli like you've never had it before! The acidic buttermilk slightly tenderizes the broccoli (speeding up its roasting time a bit), and the salinity of the preserved lemon seasons it. Together, the buttermilk and preserved lemon pack such a big flavor punch that their characteristic rich, tangy notes come through in the roasted vegetable—not overwhelmingly so, but in a way that enhances broccoli’s own flavor. Think of it as: broccoli as its best self. <br /> <br />Note: If you don't have preserved lemon brine, blend 2 cups of buttermilk with the flesh of one preserved lemon until smooth (remove peel and seeds first).
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