St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

Main | Smoked Salmon Pasta »

Steamed Broccoli

Steamed Broccoli

 

Broccoli appears on our table at least once a week. Guests subjected to this are often surprised at how much they like it so I must be doing something right with this recipe. The secret to my success is that I peel the stems and I don't overcook the broccoli...and I usually add some sort of other flavor to complement the flavor of the broccoli and add some unexpected note to the familiar vegetable.

Steamed Broccoli

Serves 4.

Broccoli can be prepared ahead by this method. Refrigerated steamed broccoli can be reheated by tossing in a skillet on medium high with a scant amount of oil or butter, or by means of a brief session in the microwave. Steamed broccoli can also be served at room temperature or chilled and used in a salad.

Ingredients

  • 1 medium bunch broccoli* - about 9 ounces
  • 2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
  • 2 green onions (optional), chopped
  • 2 or3 cloves garlic, (optional), minced
  • 1 tablespoon olive oil (optional)
  • Balsamic vinegar to taste (optional)
  • Salt and pepper to taste
Method

1. Trim broccoli: cut the last 1/4" from the end of the stalks and use a paring knife to trim any gnarly stumps or little branches from the stalks.

2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)

3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).

4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.

5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix. 

6. Season to taste and allow to rest, partially covered, for a few minutes.

Optional garnishes should be of a contrasting color: roasted sesame seeds, minced white parts of green onion, etc.

VARIATION: Sometimes I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, summer squash all work well. Cut the additional vegetable to pieces about the same size as the broccoli pieces, or smaller.

*Tip: When selecting broccoli, test for freshness by pressing the flowers with your thumb...they should be briskly resistant, not flaccid or soft. If possible, select bunches with full, sturdy looking stalks, not trimmed "crowns" or with skinny stalks. Trust me on this.

Nutritional Estimate 4 Servings. Per serving: 27 Calories; 5 g Total Carbs; 2 g Dietary Fiber; 1 g Sugars; 0 g Fat; 0 mg Cholesterol; 26 mg Sodium; 2 g Protein. Weight Watchers: 0 points.

 

Print this recipe.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.