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Broccoli with Creamy Herb Sauce

By America's Test Kitchen

Published on July 27, 2011

Yield

Serves 4

Broccoli with Creamy Herb Sauce

Ingredients

3 tablespoons goat cheese 3 tablespoons heavy cream 2 tablespoons minced fresh parsley leaves ¼ teaspoon hot red pepper flakes 2 teaspoons lemon juice Table salt 1 ½ pounds broccoli, prepared as shown in photos

Before You Begin

When mixed with hot broccoli, the goat cheese melts to form a tangy sauce.

Instructions

  1. Use fork to whip together goat cheese, cream, parsley, red pepper flakes, and lemon juice in large bowl. Season with salt and pepper.
  2. Bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.
  3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.
Broccoli with Creamy Herb Sauce

Broccoli with Creamy Herb Sauce

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By America's Test Kitchen
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Yield

Serves 4

Ingredients

3 tablespoons goat cheese
3 tablespoons heavy cream
2 tablespoons minced fresh parsley leaves
¼ teaspoon hot red pepper flakes
2 teaspoons lemon juice
Table salt
1 ½ pounds broccoli, prepared as shown in photos

Test Kitchen Techniques

Ingredients

3 tablespoons goat cheese
3 tablespoons heavy cream
2 tablespoons minced fresh parsley leaves
¼ teaspoon hot red pepper flakes
2 teaspoons lemon juice
Table salt
1 ½ pounds broccoli, prepared as shown in photos

Test Kitchen Techniques

Ingredients

3 tablespoons goat cheese
3 tablespoons heavy cream
2 tablespoons minced fresh parsley leaves
¼ teaspoon hot red pepper flakes
2 teaspoons lemon juice
Table salt
1 ½ pounds broccoli, prepared as shown in photos

Test Kitchen Techniques

Why This Recipe Works

The best cooking method for our Broccoli with Creamy Herb Sauce was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The stems were boiled and the florets steamed—two ideal cooking methods for the two parts of the broccoli head. Within four minutes, both stalks and florets were perfectly cooked. We peeled the fibrous exterior of the stems prior to cooking—it was too tough to be edible. A vegetable peeler didn’t make a dent on the skin, but a chef’s knife made quick work of the task.

Before You Begin

When mixed with hot broccoli, the goat cheese melts to form a tangy sauce.

Instructions

  1. Use fork to whip together goat cheese, cream, parsley, red pepper flakes, and lemon juice in large bowl. Season with salt and pepper.
  2. Bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.
  3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.

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Appears In

Magazine

April​ / May 2005

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Ingredient

Goat Cheese

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