Broccoli is a versatile and nutrient-rich member of the cabbage family that is loved by many and disliked by few. Personally, I am a big fan of broccoli due to its high protein content and abundance of Vitamins A, C, and K, as well as calcium, iron, and potassium. It only requires a few ingredients to transform its mild bitterness and subtle sweetness into a delightful combination of flavors. Whether steamed, roasted, or grilled, I will always champion the broccoli cause.
While I usually prepare broccoli at home, I have often wondered about the best cooking methods employed by professional chefs. To find answers, I turned to expert colleagues in the culinary field for guidance.
Blanching broccoli is highly recommended when cooking at home. This method involves quickly cooking the florets in boiling, salted water for about a minute, then immediately cooling them in an ice bath to halt the cooking process. The blanched broccoli can be dried and stored for later use, making it a convenient option for meal prep.
After blanching, the possibilities are endless. Whether steamed, roasted, or grilled, properly seasoning the broccoli with salt, pepper, and a splash of lemon juice can result in delicious dishes. Chef Jamie Simpson suggests various cooking methods, such as grilling, steaming for a puree, and shaving for a salad.
One preferred method is roasting the blanched broccoli. Cut the florets in half, coat them in olive oil, salt, and pepper, then roast at 400°F for about 10 minutes. Add cheese before baking for a final touch, then finish with a drizzle of lemon juice before serving hot.
Lastly, don’t discard the broccoli stems and leaves, which hold both sweet and earthy flavors and are packed with health benefits. Utilize them in your cooking to make the most of the entire plant.
The versatility of broccoli stems extends to numerous culinary applications, including soups, stews, salads, pesto, hummus, and various other dishes. In addition, Vasquez emphasizes that despite the inherent bitterness of broccoli leaves, they can still be repurposed by sautéing them in a bit of oil alongside minced garlic and a touch of lemon juice. This simple preparation method serves to enhance the overall flavor profile of the ingredient.
