Steamed Broccoli
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you prefer, follow the illustrations below for rapidly trimming broccoli and proceed directly to steaming. While the broccoli cooks, prepare one of the suggested sauces, (see related recipes).
Instructions
- Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
- Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
Time
20 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To meet the challenge of adding flavor without fuss to broccoli, we tossed uncooked dressings and sauces with steamed broccoli. We found that potent flavorings like chiles, ginger, garlic, citrus juices, and spices, which stand up to the strong flavor of broccoli, were best in our broccoli recipes.
Before You Begin
If you prefer, follow the illustrations below for rapidly trimming broccoli and proceed directly to steaming. While the broccoli cooks, prepare one of the suggested sauces, (see related recipes).
Instructions
- Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
- Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
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