Loved by many and hated by some, broccoli is a nutritious, high-protein member of the cabbage family that I personally can’t get enough of. Not only is broccoli. Rich in vitamins A, C and K (as well as calcium, iron, and potassium), it only needs a few ingredients to transform its naturally mild bitterness and subtle sweetness into a rockstar combination of flavors. Give it to me steamed, roasted, or grilled, I will champion the name broccoli for as long as I live.
Although I love making broccoli at home, I’ve always wondered how my methods compare to a seasoned chef. What is the best way to cook broccoli? Am I getting the most out of the experience by roasting the broccoli in a hot oven? I needed answers to these questions, so I consulted some expert colleagues in the field for some direction.
Why You Should Always Blanch Your Broccoli
At home, blanching your broccoli will be the most viable way to cook it. While every chef I spoke with emphasized different ways to prepare broccoli after blanching, the overwhelming consensus is that blanching is an essential step to ensure the best-tasting results. . Broccoli can be blanched in one of two ways: blanched in a pot of boiling water or steamed in a covered pan until tender.
After the leaves are trimmed, the stems are cut and the crowns are separated into flowers, “quickly poaching the flowers in sea-salted water for about 1 minute,” notes Nathan Molina. , the chef Genesee Valley Store. “They are then immediately removed and shocked into an ice bath to stop the cooking process.” After which “they are removed from the ice water, dried on a lint-free kitchen towel and stored for later.”
Molina notes that broccoli can also be blanched a day ahead of time and then stored in the refrigerator in an airtight container to reheat when needed. Those who like to cook can also make a large batch and store these flowers in the freezer for weeks at a time.
What to do after blanching
At this point in the process, the world is your oyster. Because broccoli is so versatile, whether you steam it, roast it, or grill it, the results will be delicious as long as you season it properly with salt and pepper, and a little salt and pepper for a bright kick. Add lemon juice. Chef Jamie Simpson, Executive Culinary Chef Pak Institute And Chef’s Garden “For one particular recipe, we grilled the broccoli over a wood fire, steamed it for a bright mustard puree, and shaved it for a crisp, lemony salad,” says Simpson. “Cooking is optional,” says Simpson. are, “It’s not just one delicious veggie, it’s three.”
I prefer to stick to the roasting method. After blanching the broccoli, I like to cut the florets in half, toss in olive oil, and sprinkle with kosher salt and cracked pepper. I then arrange the flowers on a baking sheet and bake at 400°F for about 10 minutes.
I then like to add crumbled pieces of aged sharp cheddar or shavings of fresh parmesan before baking for a minute or two until the cheese is completely melted. Before serving, I’ll add some lemon juice on top, add more salt and pepper, and dig in until hot.
And don’t forget to save the stems and leaves!
“Don’t throw the stems away!” Private chef and former sous chef Of Zhou Zhou Jimmy Vasquez warned. “These pods have both sweet and earthy flavors and serve as the healthiest part of the whole plant.”
Broccoli stems can be used in many dishes, such as soups and stews, salads, pesto, hummus and more. Vasquez also notes that while broccoli leaves impart a bitter taste, they can also be preserved and “sauteed in a little oil and with some minced garlic and lemon” to brighten the flavor. “Cut” can be kept.