📍 Introduction

Broccoli is a great vegetable to practice with because it’s hearty, nutritious, and good value. When blanched, it is tender and flavorful with just the right amount of crunch. This makes it an excellent addition to salads, stir-fries, omelets, and more! 

🧂 Unique Ingredients & Equipment:

• Broccoli

✔️ Instructions:

1. Gently wash the broccoli; remove brown/yellow spots if necessary

2. Boil & season water

3. Add broccoli & cook for ~2-3 min 

4. Prepare an ice bath

5. Remove when bright green or tender for piercing

6. Shock the broc (aka place in the ice bath)

7. Drain. Serve, eat, or store! 

📝 Notes, Tips, Tricks

• Do not discard the stems! They have more flavor than the florets and are highly nutritious. If they have thick skins, use a vegetable peeler on them. 

• Blanched broccoli can last about a week in the fridge. 

• Butchering in advance will help promote more even cooking but is not necessary and can be messy. 

• For a more advanced blanch, start cooking the stems 1-2 min before the florets. 

• If your broccoli is wilted, slice off the bottom and soak in some cool water. It will plump up in about an hour. 

• Sample toppings include butter, lemon, olive oil, vinaigrette, toasted nuts, cheese, pesto, chimichurri, etc. Get creative!

🎓 Further Studies: 

• How to Blanch and Freeze Broccoli

Next Lesson: 12: Practice - Perfect, Peelable, Medium-Boiled Eggs