Blanched broccoli

Blanched broccoli

By
From
The Natural Cook
Serves
3-4
Photographer
Laura Edwards

So simple, rejuvenating and nutritious. Broccoli takes only minutes to prepare and blanch, so cook it last when the rest of the meal is ready; don’t let it hang around.

Ingredients

Quantity Ingredient
300g broccoli
extra virgin olive oil
soy sauce, (optional)

Method

  1. Give the broccoli a rinse and cut it into large florets. Peel the stalk and cut the core into cubes. Bring a large pan of water to the boil and salt it generously. When the water is at a rolling boil, drop in the broccoli. Get a colander ready in the sink. After four minutes, check to see if the broccoli is cooked by pushing a knife into it. If it gives but still has a firmness, it is ready. Drain immediately, leave to steam in the colander for one minute, then return to the pan. Drizzle with the extra virgin oil and some soy sauce, if using.

Variation: Creamed broccoli soup with goat’s cheese

  • Blend 200 g blanched broccoli with 250 ml of its cooking liquid and 50 g goat’s cheese until smooth. Serve hot with more crumbled goat’s cheese on top. Serves 2.

Storage

  • Blanched broccoli will keep for three days in a sealed container in the fridge. Blanch briefly once more to reheat.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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