Drain, reserve ½ cup of the cooking water and proceed as in the recipe. Blanch the asparagus in abundant boiling salted water 3 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. Arrange broccoli in a single layer on a sheet pan to cool, and put the entire pan in the freezer. 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. Place broccoli florets in a large skillet over medium heat. Steam for 7-8 minutes, depending on your tenderness preference. Add broccoli to basket and cover with a lid. Add the enough water to come just below the bottom of the steamer basket. Blanch the cauliflower stalks in abundant boiling salted water 3 to 4 minutes, depending on the thickness of the stalk. Place the sugar the bottom of your pan, insert steamer basket. 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. Add the broccoli, season lightly with salt and ¼ teaspoon crushed red pepper. Cook, shaking the pan occasionally, until lightly browned, about 2 minutes. Steamed Broccoli Recipe Video Watch how easy it is to steam broccoli in this quick recipe video. Whack the garlic cloves with the flat side of the knife and toss them into the oil. 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. 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. The stems are delicious and, if you peel them, they’ll cook in the same time as the florets. Add the florets sprinkle with salt, and re-cover. Serve the Hollandaise immediately, either poured over the broccoli or in a serving bowl for dipping.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. Put the sliced broccoli stems into the steam, cover and steam for 1-2 minutes. If the hollandaise has gotten too thick, you can thin it by adding a teaspoon or two of lukewarm water. Taste the hollandaise and adjust the seasoning, if necessary.
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