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Jan 5, 2008 08:00 AM

Help me like broccoli

What is a good, yummy thing to do with it? thanks.

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  1. Aimee
    It's sooooo good for you!
    Try a simple stir fry with a little sauteed garlic, and some terriyaki sauce.
    If you hate it crunchy, cover it and let it cook a little longer. Serve it over your favorite type of rice

    1. Roast it, and it turns nutty and salty and delicious.

      Toss with olive oil and a good sprinkling of kosher or sea salt, and roast at 450 for 8-10 minutes. I've had small children fight over who gets to eat last piece claiming, "it tastes like french fries!"

      2 Replies
      1. re: corgette

        Ditto on the roasting, corqette! I learned from watching the Barefoot Contessa about roasting brussels sprouts in the oven, like the broccoli, tossed in olive oil and seasoned with kosher salt. Tastes nothing like steaming/boiling. Nutty and delicious!

        1. re: corgette

          Did this last night, then add a little lemon juice at the end to brighten them up. Good stuff.

        2. I personally prefer the stem to the florets which tend to get mushy quickly. Try just cooking the stem (peeled). A quick blanch in salted boiling water then stir fry in a very hot wok.

          3 Replies
          1. re: fmed

            I'm curious. Why would you blanch first? That would increase your chances of getting splattered from the water hitting the oil? Even if you did blanch first, adding salt to the water would also increase the amount of salt you're adding to a dish that will already be salted by the stir fry ingredients. Maybe not a great idea.

            1. re: Tay

              Blanching will help the vegetable keep its colour. This is a common chinese restaurant technique. I normally add the broccoli after I have fried the aromatics. I will splatter a bit. - just stand back.

            2. re: fmed

              I was gonna mention the stem. I LOVE the peeled stems. But I never cook the stem. The are so crunchy and light.

            3. Have you tried roasting it? Toss with olive oil, salt and pepper (and whatever else strikes your fancy: red pepper flakes? garlic?) and roast at 400 degrees, tossing once, for about 40 minutes. It will be done in a shorter period of time if you prefer, but I like it well caramelized with lots of almost-but-not-quite burned bits. Really, really good. And if this doesn't convert you, not sure anything will.

              1. Cut off tough stalks on the ends, cut up the long way so it looks like little trees.

                Place on a baking sheet, add kosher salt and freshly ground pepper. Add a couple of tablespoons of olive oil, and toss with your hands. Spread out on baking sheet to make one layer. Sprinkle some good grated parmesean cheese on top. Bake in a preheated 425 degree oven for 10-12 minutes! Soo good!

                5 Replies
                1. re: mcel215

                  One poster recc 450°-8-10 min
                  Another, 400° for 40 min
                  and then you recc 425° for 10-12 min
                  We need a consensus! :-}

                  1. re: Tay

                    Here's one more. In her book "Roasting," Barbara Kafka suggests 17 minutes at 500, then 5 to 10 minutes more for larger pieces that are not yet done. I think I probably roast larger pieces and like them significantly more "browned" than others. The real answer here is probably that just about any temperature can work and you take it out when it looks right to you.

                    1. re: JoanN

                      I don't know about the OP, but roasting broccoli sounds delicious!
                      I hope she tries it. I know I'm going to try it myself!
                      Thanks to all of you for sharing this method of preparation. :-}

                      1. re: JoanN

                        I base my 450 for 8-10 minutes on the brocolli pizza that inspired me to do this. I do cut 'em pretty small, and prefer them roasty and brown but still crisp, if that gives a better idea of what I was going for with my time/temp.

                      2. re: Tay

                        Well Tay, different ovens might be part of the reason.

                        And different textures might be the other. Some people like myself like broccoli crunchy and lightly roasted. Too me, higher temps have brought me near burnt broccoli, and a bitter taste. Like I said, it could be oven temps differ.