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Simple Steamed Broccoli
Broccoli is probably one of the healthiest, non-exotic, foods that we can eat. Sadly a lot of people have grown to dislike from having it overdone, boiled to death in a pot, or micro waved to oblivion in a bowl (Which the microwave causes a lot of the nutrition of broccoli to be lost… and broccoli is loaded with nutrition!)
When out shopping for Broccoli, make sure to find broccoli that has nice, compact heads, that is all bright green. Also check the end of the stalk and make sure it is not turning brown, if it is it’s getting old and the stalk is going to be more woody.
Speaking on nutrition, it’s one of the best reasons to eat broccoli. It’s got more vitamin C than an orange for one thing. It’s loaded with all sorts of other goodies and can surely help extend your life a bit, lots of anti-oxidents and the like. I recommend it! Though sadly a lot of the nutrients can be lost in the process of cooking. Microwaves are supposedly good at “Zapping” these nutrients into nothing, removing a good chunk of vitamins with ease. Boiling the broccoli will tend to wash away a lot into the water. So what does one do? Steam or roast… (Or eat raw, though that’s great for a nice broccoli slaw.)
Here, I opted for steaming.
What I do?
Simple…
I take Two heads and stalks of broccoli. I trim the head off and break the florets into smaller pieces. I then slice down the stalk itself into short, thin planks. The stalk is thicker than the florets so it takes longer to cook than the florets. This presents a small problem with cooking so I use a “hybrid” cooking method. I put the stalks into a broad saucepan with a tight fitting lid. I put just enough water in the pan to almost cover the broccoli stalks. I then proceed to add the florets on top. Put the pot on pan on high for a few minutes until the water is at a simmer and the lid is on. Then, turn the heat down to medium low for about five minutes. Remove the lid and most of the water should be evaporated. Mix in a couple Tablespoons of butter and season with a little salt and fresh ground pepper and enjoy! This way lots of the nutrition of the broccoli is kept in the florets (Which is where a lot of the best nutrition is) and you can enjoy it.
As always, I welcome questions, comments, and critiques! Let me know of your own successes if you try out a recipe.
Broccoli is probably one of the healthiest, non-exotic, foods that we can eat. Sadly a lot of people have grown to dislike from having it overdone, boiled to death in a pot, or micro waved to oblivion in a bowl (Which the microwave causes a lot of the nutrition of broccoli to be lost… and broccoli is loaded with nutrition!)
When out shopping for Broccoli, make sure to find broccoli that has nice, compact heads, that is all bright green. Also check the end of the stalk and make sure it is not turning brown, if it is it’s getting old and the stalk is going to be more woody.
Speaking on nutrition, it’s one of the best reasons to eat broccoli. It’s got more vitamin C than an orange for one thing. It’s loaded with all sorts of other goodies and can surely help extend your life a bit, lots of anti-oxidents and the like. I recommend it! Though sadly a lot of the nutrients can be lost in the process of cooking. Microwaves are supposedly good at “Zapping” these nutrients into nothing, removing a good chunk of vitamins with ease. Boiling the broccoli will tend to wash away a lot into the water. So what does one do? Steam or roast… (Or eat raw, though that’s great for a nice broccoli slaw.)
Here, I opted for steaming.
What I do?
Simple…
I take Two heads and stalks of broccoli. I trim the head off and break the florets into smaller pieces. I then slice down the stalk itself into short, thin planks. The stalk is thicker than the florets so it takes longer to cook than the florets. This presents a small problem with cooking so I use a “hybrid” cooking method. I put the stalks into a broad saucepan with a tight fitting lid. I put just enough water in the pan to almost cover the broccoli stalks. I then proceed to add the florets on top. Put the pot on pan on high for a few minutes until the water is at a simmer and the lid is on. Then, turn the heat down to medium low for about five minutes. Remove the lid and most of the water should be evaporated. Mix in a couple Tablespoons of butter and season with a little salt and fresh ground pepper and enjoy! This way lots of the nutrition of the broccoli is kept in the florets (Which is where a lot of the best nutrition is) and you can enjoy it.
As always, I welcome questions, comments, and critiques! Let me know of your own successes if you try out a recipe.
Category Photography / Tutorials
Species Unspecified / Any
Size 898 x 1038px
File Size 290.4 kB
::Purrs:: Yeah, roasting is a great way too. Comes out a little sweeter, hadn't heard calling it like Asparagus but I can see that now that you mention it. I chop them up into smaller pieces and toss them with a little oil and panko bread crumbs for a little crunch with it. Good stuff!
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