Crowning glories of broccoli
The versatile vegetable’s attributes shine when cooked various ways
Allow me to present the humble broccoli — beloved steamed side dish with lemon and butter, faithful team player to quick stirfries, virtuous add-in to a number of cheesy pasta dishes. Broccoli is the vegetable we reach for whenwe need a little something extra to round out a meal. Here’s how to find a good broccoli bunch, along with fiveways to cook it up.
Buying the best broccoli: When buying broccoli, choose vegetables that have a uniform green color with no major brown or yellowing spots. The broccoli stem should feel firm, and the crown should be tight and springy; soft stems or limp florets are a sign of old broccoli. Store broccoli in the crisper drawer in the fridge until you’re ready to use it. Broccoli should keep fairly well for at least aweek.
Ways to prepare broccoli: Broccoli can be eaten raw, but blanching it quickly in boilingwater helps give it amore crisp-tender texture and bring out its flavor. Broccoli can also be steamed, sauteed and roasted. You could even throw long spears on the grill! For your dining pleasure, here are five recipes for this versatile vegetable.
What you need: one or more heads broccoli, a paring knife, equipment for cooking
1. Trim off the florets: Slice straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets. Cut through the “trunk” of each floret to make bite-size pieces. Place these in a small bowl and run them under water to wash away any grit.
2. Trim and slice the stem: The main stem of the broccoli is entirely edible. Trim off any leaves or blemishes. You can remove the tougher top layer of skin with a peeler, if you like, but it’s not necessary. Slice off the bottom inch of the stem and discard (it’s usually too dry to be very tasty). Slice the remaining stem into disks. Stems take longer than florets to cook, so place all these slices in a separate bowl from the florets. Rinse under water to wash away any grit.
Cooking method No. 1: Blanching
Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1⁄ minutes. Remove with a
2 slotted spoon and plunge immediately in the ice water. Let the water comeback to a boil, then cook the stems until they are also crisp-tender, 1 1⁄ to 2 minutes.
2 If you would like softer vegetables, cook for an additional 30 seconds.
Uses for blanched broccoli: vegetable platters, cold salads, frittatas and casseroles.
Cooking method No. 2: Steaming in the microwave
Place the broccoli florets and stems in a microwavesafe dish and pour 2 to 3 tablespoons of water over top. Cover with a dinner plate and microwave on high for 3 to 4 minutes. Remove the lid carefully and check if the broccoli is tender. Microwave in additional 1-minute bursts, if necessary.
Uses for steamed broccoli: side dish with olive oil and seasonings, warm salads, frittatas, casseroles and soups.
Cooking method No. 3: Steaming on the stovetop
Fill a pot with a few inches of water and insert a steamer basket over top. Be sure the water does not touch the bottom of the steamer basket. Bring the water to a simmer over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 to 5 minutes, until tender.
Uses for steamed broccoli: side dish with olive oil and seasonings, warm salads, frittatas, casseroles and soups.
Cooking method No. 4: Sauteing
Make sure the broccoli is as dry as possible (you can skip rinsing if your broccoli seems clean). Film a skillet with oil and set over high to medium-high heat. Add the florets and a big pinch of salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.
Uses for sauteed broccoli: vegetable sautes and as a side dish with seasonings.
Cooking method No. 5: Roasting
Heat the oven to 425. Make sure the broccoli is as dry as possible (youcan skip rinsing if your broccoli seems clean). Toss the broccoli florets and stems with a few teaspoons of oil and 1⁄
2 teaspoon of salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20 to 25 minutes, until the broccoli is crunchy and you can see deep, caramelized brown spots. Serve immediately.
Uses for roasted broccoli: side dish, cold or warm salads, pizza topping (under-roast slightly so the broccoli doesn’t burn on the pizza).