Broccoli & Lemon Rillettes

This version of rillettes (which is a French pâté typically made with pork cooked in its own fat) is a super bright, slimmed down version that is absolutely perfect for summer. Gorgeous green broccoli is roasted with sweet leeks, and processed with briny olive oil and lemon. Schmear the whole mess onto grilled bread or serve with seasonal crudité for a cocktail party hit. 

3 cups broccoli florets

1 leek, white rough chopped
1 tbsp oil (I prefer olive or coconut here)
1 tbsp + 2 tsp grainy mustard, divided
2 sprigs of thyme, leaves removed
salt + pepper
zest and juice from a whole large lemon
1/3 cup finely grated parmesan cheese
1/3 cup extra virgin olive oil + extra for the top
flaky sea salt, like Maldon

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the broccoli florets and leeks with oil, 1 tbs of mustard, thyme leaves, salt, and pepper. Once everything is coated, spread the mixture out on the baking sheet. Roast the vegetables until lightly browned and tender, about 15 minutes.

Transfer the roasted vegetables to a food processor. Pulse the mixture until the broccoli is finely chopped. Scoop up a spoonful to garnish the tops of your rillettes with. To the food processor, add the remaining mustard, lemon zest, lemon juice, salt, pepper, and parmesan. Pulse until everything is combined. With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste. Remove the bowl from the food processor and check the mixture for seasoning and adjust.

Scrape the rillettes mixture into your serving vessel and scatter the reserved fine chopped broccoli bits over the top. Pour a solid layer of more extra virgin olive oil on top. Cover and place in the fridge for a few hours or until the rillettes + oil layer are mostly solid.

Sprinkle a bit of flaky sea salt on top of the rillettes before you serve it with sliced bread, olives, pickles, vegetables etc.

-Chef Steph


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.