Steamed Broccoli
Ingredients
- 800 gBroccoli (in florets)
- 500 mlMineral water
- 30 gUnsalted butter (cold)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Vibrant green florets with a perfect bite. Steaming preserves the crunch and color, while a knob of butter coats every floret.
- 1
Trim the tough stalk. Cut the head into uniform florets to ensure even cooking. Rinse under cold water.
- 2
Pour the mineral water into a pot. Bring to a rolling boil. Place the florets in the steamer basket above the water without touching it.
- 3
Cover tightly. Cook for 5 to 7 minutes. A knife tip should slide into the stem like butter, but the floret must remain firm and bright green.
- 4
Remove from heat immediately. Place the broccoli in a dish. Add butter and salt. The butter should melt and coat the florets with a glossy sheen.
Frequently asked questions
How do you get this dish right?
- Do not cover after adding the butter, residual heat will keep cooking the vegetable and dull its green color.
- If you want cold broccoli for a salad, plunge them into ice water immediately after steaming.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently by steaming or in the microwave.
