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:
Gently wash the broccoli; remove brown/yellow spots if necessary
Boil & season water
Add broccoli & cook for ~2-3 min
Prepare an ice bath
Remove when bright green or tender for piercing
Shock the broc (aka place in the ice bath)
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: