Broccoli with Spanish Green Herb Sauce
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
Steamed Broccoli
1 ½ pounds broccoli (about 1 medium bunch), rinsed½ teaspoon table saltSauce
2 medium cloves garlic, peeled½ cup packed fresh cilantro leaves ½ cup packed fresh parsley leaves 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice from 1 small lemon½ teaspoon table saltBefore You Begin
The fresh herbs in this sauce will be pureed, so leaving a few small stems is fine. If you prefer, follow the illustrations below, skip step 1, and proceed directly to steaming.
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.
- Process first six sauce ingredients in workbowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth.
- Gently toss steamed broccoli with sauce. Adjust seasonings; serve hot or at room temperature.
Time
25 minutesYield
Serves 4Ingredients
Steamed Broccoli
Sauce
Test Kitchen Techniques
Ingredients
Steamed Broccoli
Sauce
Test Kitchen Techniques
Ingredients
Steamed Broccoli
Sauce
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
The fresh herbs in this sauce will be pureed, so leaving a few small stems is fine. If you prefer, follow the illustrations below, skip step 1, and proceed directly to steaming.
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.
- Process first six sauce ingredients in workbowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth.
- Gently toss steamed broccoli with sauce. Adjust seasonings; serve hot or at room temperature.
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