Best 3 How To Cook Fresh Broccoli Recipes
Broccoli is a versatile vegetable rich in essential vitamins, minerals, and antioxidants. It can be cooked in various ways, including steaming, boiling, roasting, and sautéing. Each cooking method imparts a unique flavor and texture to the vegetable. This article provides a comprehensive guide to cooking fresh broccoli, ensuring optimal taste and nutrient retention.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK CHEESY BROCCOLI (& MORE RECIPES!)
This quick broccoli and cheese recipe is everything cozy, cheesy, and warm: in less than 10 minutes! It's the ideal easy side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 8m
Yield 4
Number Of Ingredients 5
Steps:
- Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
- Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
- Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
LONG-COOKED BROCCOLI
If you're used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from "Chez Panisse Vegetables" (HarperCollins, 1996) might seem a little off. A whole hour of simmering with the lid on? Yes! The result is an incredibly sweet, tender, juicy and delicious vegetable with almost no hands-on work. Finish the dish with plenty of cheese and lemon zest, and an extra drizzle of olive oil, and eat it just the way it is, or break it up into some hot, just-cooked pasta for a bigger meal.
Provided by Tejal Rao
Categories vegetables, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
- Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.
- Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.
- Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese. Serve warm, or at room temperature.
Tips:
- Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or wilted florets.
- Wash the broccoli thoroughly: Soak the broccoli in a bowl of cold water for a few minutes to remove any dirt or debris. Rinse the broccoli well under running water.
- Cut the broccoli into bite-sized pieces: Cut the broccoli florets into small, bite-sized pieces. You can also cut the broccoli stems into thin slices.
- Blanch the broccoli (optional): Blanching the broccoli helps to preserve its color and nutrients. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes, or until the broccoli is bright green and tender. Immediately remove the broccoli from the boiling water and place it in a bowl of ice water to stop the cooking process.
- Season the broccoli: Season the broccoli with salt, pepper, and other desired seasonings. You can also add a drizzle of olive oil or melted butter.
- Cook the broccoli: There are many different ways to cook broccoli, including steaming, boiling, roasting, and sautéing. Choose a cooking method that you prefer and cook the broccoli until it is tender but still retains its bright green color.
Conclusion:
Broccoli is a versatile vegetable that can be enjoyed in many different ways. It is a good source of vitamins, minerals, and antioxidants. By following the tips above, you can cook broccoli perfectly every time.
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