FOUR ways with...
PAN-FRIED I love this method of cooking broccoli. First, gently cook a chopped onion in olive oil until tender and golden. Add finely chopped or shaved broccoli and cook for about 7-10 minutes until it’s shiny and bright in colour. Season and serve. You can also add a little crushed garlic, grated ginger or chopped rosemary and grated lemon zest to the onion for an extra hit of flavour.
STEAMED Fewer nutrients are lost when vegetables are cooked above, rather than in, boiling water, and more of the flavour and structure of the vegetable is kept intact. However, if you’re steaming broccoli, do so briefly in order to keep its bright colour. And whatever you do, don’t cover the broccoli after cooking. It’s the worst sin of all! Even the most stoic broccoli eater will reel at the dreadful smell, which can linger all through dinner.
BOILED Cook broccoli in boiling water for 2-3 minutes only, with the lid off, so that vegetable acids can be driven off in steam, rather than collect on the lid where they fall back onto the broccoli and cause discoloration.
If you’re opting for broccolini over broccoli, all it needs is 2-3 minutes in boiling salted water. Then drain, toss with your chosen seasonings and serve. Yep, you can convert non-broccoli eaters to broccolini lovers with care.