- Arrange 500g (1Ib) broccoli on a plate with florets pointing toward the centre, add 2-3 tablespoons water, cover and microwave on high for 2-4 minutes or until done to your desired tenderness. Rotate plate halfway. Time will depend on amount of broccoli you have.
- Use microwaved broccoli as a side or for warm salads.
- This method preserves nutrients and also keep the florets from falling apart. Fill pot almost halfway with water and bring to the boil. Place steaming basket or pot on top. Make sure the water does not touch the bottom of the steaming basket. Steam broccoli, covered for 5-7 minutes or until your desired tenderness.
- Uncover the pot (steamer) twice during steaming to disperse the strong tasting sulphurous compounds that form during cooking.
Stir Frying Broccoli
Heat oil in a wok over medium high heat. Add some oil and stir fry broccoli for 2 minutes then add a little broth or water or marinade and cover, and let steam 4-5 minutes till crisp and tender. (time taken will depend on the amount of broccoli you have in the wok).
- Bring a large pot of water to a rapid boil, add broccoli and boil uncovered 1-2 minutes, then remove with a slotted spoon and plunge into ice cold water to halt cooking process (season with salt and pepper)
- Broccoli can be eaten raw in salads. If you prefer it cooked first, then blanched broccoli is an excellent addition to cold salads.
Bring a large pot to a rapid boil and boil broccoli (1-3 minutes) uncovered. Boiling disperses the chemicals responsible for characteristic cruciferous smell and results in a milder taste. (optional: add salt to the boiling water).
Important Point to Note: boiling results in loss of vitamin C, and indole contents responsible for cancer protection.
Tips on Serving Broccoli
- Avoid topping the broccoli with cream sauce, sour cream, mayonnaise or cheese like cheddar. Instead, add a squeeze of lemon juice, sprinkling of Almonds, sesame seeds, chopped hard boiled egg white, toasted breadcrumbs, or Parmesan.
- Left over broccoli stalks, or leaves are a wonderful addition to soups.