![]() I usually peel off the outer layer when I eat the stalk. It’s delicious with some Green Onion Ranch. Keep the stem for snacking – it’s super crunchy and tastes very mild. Add the broccoli, season with salt, and cook. Cook over moderate heat until fragrant, about 1 minute. We have a better plan.Ĭut the florets off the head (one head equals one small tree) and put them in a microwave safe bowl (affiliate links follow – see disclaimer for more info). In a large skillet, combine the olive oil with the garlic, crushed red pepper, and lemon zest. Plus, plain Jane steaming really doesn’t do much for the taste. But by the time you get out the steamer basket and get the water boiling in the pot, you’ve gotten two dishes dirty and you aren’t even cooking yet. Author: From Fresh Tastes by Lee Clayton Roper. Stir broccoli continue cooking for an additional 7 to 10 minutes, or until crisp-tender. Place on a large rimmed baking sheet and roast in a 400 degree oven for 5 to 6 minutes. This green veggie can be enjoyed both raw and cooked, but recent research shows that gentle steaming provides the most health benefits. Season with kosher salt and fresh ground pepper. It also boasts more protein than most other vegetables. Steam, covered, until crisp-tender, 3-5 minutes. Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. Ingredients 2 (10-ounce) packages frozen broccoli 3 tablespoons freshly squeezed lemon juice (from 1 lemon) 3 tablespoons extra virgin olive oil teaspoon coarse salt teaspoon ground black pepper Directions Place broccoli in a steamer basket set inside a pot of boiling water. These vegetables are known for their beneficial health effects. Broccoli is a nutritional powerhouse, and you don’t want to waste a bit of it.īroccoli ( Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. Add the garlic, lemon juice, broccoli, salt and pepper. No boiling, so you won’t lose any precious nutrients. Put the broccoli into a steamer and steam for 3 to 4 minutes. Drain, reserve ½ cup of the cooking water and proceed as in the recipe.Spicy Broccoli is the easiest way to cook broccoli – ever. Blanch the asparagus in abundant boiling salted water 3 minutes. Drain, reserve ½ cup of the cooking water and proceed as in the above recipe.Īsparagus: Snap off the tough ends of the stems and peel the remaining part of the stalks. Blanch the cauliflower stalks in abundant boiling salted water 3 to 4 minutes, depending on the thickness of the stalk. Cut the cauliflower into large florets, each with some of the stalk attached. VARIATION: Other Steamed Stalk VegetablesĬauliflower: Cut out the thick center stems and pull off the leaves. Taste the broccoli and season with additional salt and red pepper, if you like. Check the broccoli once or twice as it cooks, adding a tablespoon or two of stock if the liquid evaporates. Pour in the stock or water, cover the skillet tightly and cook until tender, about 8 minutes. Place colander directly onto of pot with boiling water and cover. Cut and rinse broccoli and cauliflower in a colander. Add the broccoli, season lightly with salt and ¼ teaspoon crushed red pepper. Place water in a large pot on high heat until boiling. Cook, shaking the pan occasionally, until lightly browned, about 2 minutes. Meanwhile, melt butter in a small saucepan over medium-low heat stir in garlic and salt. ![]() Cover and steam until broccoli is bright green and tender, 10 to 15 minutes. Mix water and 2 teaspoons lemon juice together in a small bowl pour mixture over broccoli. Whack the garlic cloves with the flat side of the knife and toss them into the oil. Place broccoli florets in a large skillet over medium heat. ![]() Heat the olive oil in a wide skillet over medium heat. (The cut stalk should be no more than ½-inch thick at its widest point.)īlanch the broccoli spears in a large pot of boiling salted water 3 minutes. Cut each head of broccoli lengthwise into two or three spears, depending on the thickness of the stalk. Peel the stalks with a vegetable peeler or paring knife up to the florets. In that case, add some water to the skillet along with the broccoli, and from time to time as they cook.Ĭut the tough ends off the broccoli stalks. If your time is short, you can skip the boiling step and add the raw broccoli directly to the oil and garlic. Add the vegetables to the basket in an even layer. 3 Place a steamer basket over the simmering water. 2 Bring 1 inch of water to a simmer in a large stock pot over medium-high heat, then reduce the heat to low. Nothing could be simpler than this way of preparing broccoli-after a quick boiling, just plunk the pieces into the hot oil and let them go till they’re tender. 1 Cut the vegetables into evenly sized pieces. The stems are delicious and, if you peel them, they’ll cook in the same time as the florets. Step 1 In a high-sided skillet over medium heat, bring about deep water to a boil. If you’re in the habit of throwing away broccoli stems, or even saving them for soup, I’d like you try cooking broccoli this way. ![]()
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