I really underestimated the popularity of Broccoli last week. The bowls came back almost licked clean. Growing up my exposure to broccoli had only been in Chinese food. Once I started cooking broccoli was one of the first vegetables that I attempted. I learned early on that boiling broccoli wasn't the way to go for me, that mushy texture isn't appealing and you lose nutrients in the water. I knew the kids wouldn't go for mushy boiled broccoli. Not to mention the smell from all that boiling! At ChildRoots I steam broccoli. Steaming it brings the flavor out, and softens it just enough.
This broccoli came to us from Heger Organics out of California. The tough skin and tight bunches tell me that it has seen some cold weather, and will need a little bit more steaming time.
I snap the floret off the main stalk, breaking up the bigger ones, collect them in the steam basket. I've always liked my broccoli to look a bit rustic.
I use the stems too!
Since these were cold weather broccoli, I used a knife to cut the tough outer layer off. If this was warm weather broccoli, you could just go over it with a peeler.
I then cut the stems into pieces that are roughly the size of the stems on the florets.
Place them in the steamer basket, cover and steam for about four minutes. I like them to still be a little crispy.
Once the broccoli is steamed I toss it with salt and parsley.
This is a very basic formula for broccoli. You can dress it up any number of ways. You can also do the steaming ahead of time and save it for your sautes and stir-fries.
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