Steamed Broccoli With Beurre Noisette Recipes

PERFECTLY STEAMED BROCCOLI

Steps:

• Add 1 inch of water to a saucepan and bring to a boil.
• Rinse the broccoli. Use a vegetable peeler to peel the stalks.
• Cut the broccoli into bite-size florets and pieces, and place them in a steamer basket.
• Steam until tender-crisp. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done. Even if the rest of the meal is not ready yet, remove the broccoli from the steamer onto a plate. Crisp steamed broccoli is delicious even at room temperature. Warm limp broccoli is not.
• While the broccoli is steaming, in a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and garlic powder.
• Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.

STEAMED BROCCOLI

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.

BUTTER STEAMED BROCCOLI

Steps:

• Cut the broccoli into florets, discarding stems or reserving for another use.
• Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
• Add salt and pepper to taste.
• Stir florets to coat with sauce and serve.

STEAMED BROCCOLI WITH BEURRE NOISETTE

Steps:

• Trim the broccoli as necessary (the thick stems should be peeled with a vegetable peeler or paring knife to make them less tough). Cut into equal-size pieces.
• Put the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
• Steam the broccoli over boiling water (or boil in salted water to cover) until tender and bright green, usually less than 10 minutes. Drain if necessary and sprinkle with salt. (Or run under cold water and refrigerate. To reheat, put a little olive oil or butter in a pan over medium heat and turn the broccoli in it until hot.) Swirl the lemon juice into the beurre noisette and drizzle it over the broccoli; serve immediately.