Roasted Buttermilk Brined Broccoli With Preserved Lemon
Ingredients
- 2 cups buttermilk
- 1/2 cup preserved lemon brine
- 3 large crowns of broccoli (about 2 pounds in total), sliced into small florets
- 1 small red onion, halved and thinly sliced
- 4 to 5 tablespoons olive oil, divided
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon preserved lemon peel, minced
- 1/2 teaspoon sumac
- 2 tablespoons finely chopped dill
- 1 small lemon
Instructions
Roasted Buttermilk-Brined Broccoli With Preserved Lemon serves 6 original recipe by Food52.
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