“Scrumptious” isn’t a word you often hear to describe broccoli, but it applies to this recipe, lightly adapted from Michal Korkosz’s “Polish’d: Modern Vegetarian Cooking from Global Poland.” Charring the florets lends a smoky flavor enhanced by a drizzle of tangy soy-based dressing that gives a boost of umami, or “fifth flavor.” A dollop of lemony mayo provides a richness and creamy contrast. Poppy seeds add a flavor and crunch. Serves 4. — Susan Puckett
Ingredients
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon powdered sugar (or other sweetener, to taste)
1/3 cup regular or vegan mayonnaise
1 tablespoon lemon juice
Fine sea salt, to taste
1 pound broccoli (1 large or 2 medium heads)
¼ cup olive oil
3 tablespoons poppy seeds
Freshly ground black pepper
Instructions
Make the fifth flavor sauce: In a small bowl, mix soy sauce, vinegar, sugar, and 3 tablespoons of water.
Make the lemony mayo: In another small bowl, mix mayo and lemon juice. Season to taste with salt.
Prepare the broccoli: Cut off the stem, separate the florets, and cut each floret in half lengthwise.
In a large skillet, heat the oil over medium-high heat, add the broccoli florets cut-side down and char them until dark spots appear, 2 to 3 minutes. Carefully pour ½ cup water into the skillet and cook until the water evaporates, and the broccoli is cooked through but still retains some crunch.
Place the broccoli on serving plates and drizzle with the fifth flavor sauce. Add a dollop of the lemony mayo alongside. Sprinkle with the poppy seeds and season with pepper before serving.
Susan Puckett is an Atlanta-based food writer and cookbook author.
