Perfectly Steamed Broccoli | Recipe
How to pick, trim and perfectly steam broccoli.
Broccoli is not necessarily a vegetable I grew up loving by a long-shot. In fact, when I was a child, I wouldn't even eat the stuff unless my mom drowned it in cheese sauce (see recipe below). These days, I could take it either way...but secretly, I prefer everything drowning in a sea of cheese. Yeah, ok. So maybe it's not much of a secret. However you or your kiddos like it, you're going to be golden with this recipe. It's fast, healthy, easy and super yummy.
Here is a little tip for shopping broccoli in the produce section: look for the crowns with a tightly compacted flowery head and a purplely tinge amongst the green, with no browning or discoloration.
Recipe as follows:
2 Broccoli Crowns or 16 oz Package Frozen Broccoli Florets
For this recipe you will need a large saucepan or pot with a fitted lid, plus a steamer basket.
To trim the broccoli, remove any leaves that remain. Turn the crown upside down on the cutting board. Using a paring knife, begin cutting the florets from the stem. If the florets you cut away are fairly large, or branch off into more than one floret, either cut it in half or into individual smaller florets. The goal is for all of the pieces to be about the same size.
Fill a saucepan with about a ¼” of water and place steamer basket inside. Note, the water should not come up high enough to touch the bottom of the steamer basket. Place the saucepan over medium heat. Add the broccoli and place lid atop. Allow to steam for 10-13 minutes, depending on how tender you like your broccoli. Remove from the heat right away. If you are not making the cheddar sauce that follows, drizzle with a bit of olive oil and season to taste with kosher salt and black pepper. Gently toss, serve immediately and enjoy.
Makes 4-6 Servings
Would pair well with:
TAK's Chicken & Gravy
TRY IT SMOTHERED IN A HOMEMADE CHEDDAR SAUCE!
For the Homemade Cheddar Sauce:
1 tbsp Unsalted Butter
1 tbsp All Purpose Flour
1 c Whole Milk, warmed
2/3 c Freshly Grated Cheddar Cheese
¼ tsp Kosher Salt
Pinch of Black Pepper
In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown. Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and stir in the cheddar. Once cheese is melted, stir in salt and pepper. Serve right away.
