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Help me like broccoli

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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

                  WOW
                  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.

                    2. I like to saute it! Heat up about 3 T olive iol in large skillet. Add 3 cloves garlic and a pinch of red pepper flakes. Cook till garlic turns tan. Stir in 1 bunch broccoli and cook about 3 min. Add 1/2 cup chicken broth, season with salt and pepper and cook anopther 3 minutes till tender. YUM

                      1. I posted a recipe for a Broccoli salad with a Korean twist here -
                        http://www.chowhound.com/topics/47591...

                        1. I'm thinking if you don't like it, boil it for about 2-3 minutes, drain, cool, chop it and add to rice or any other vegetable you might be having. Treat it like a spice at first and then go on to trying it other ways. You need to get your palate used to the taste, since it has a stong flavor. Not unlike brussel sprouts or broccoli rabe. If you cook these in water for a few minutes first and then chop and season or add to other ingredients, it won't be too overpowering. Good Luck~

                          1. Cook it slowly for 1.5 HOURS for a delicious and different tasting broccoli. (I made this the first time very incredulously because of the length of cooking time.) Here's the recipe: http://nosheteria.com/dailyspecial/20... I've done this both on the stovetop and in the oven. Sprinkle with feta cheese and let sit until the feta warms through - fantastic!

                            1. I steam mine, just until soft and not to mush, and then toss with butter, black pepper and parmesan cheese. I've met many people who didn't like broccoli because they had only ever had it as limp brown glop. Hard to blame them!

                              1. Auntie Margie's Broccoli and Cheese

                                2 lbs frozen Broccoli
                                1-1/2 cups milk
                                6 Tbs butter
                                3 Kraft Cheese packets from 7.25-oz Macaroni & Cheese boxes
                                1/4 to 1/3 cup breadcrumbs

                                -Cook Broccoli until tender.
                                -Place drained Broccoli in 9"x13" pyrex dish.
                                -Prepare Cheese sauce according to Macaroni & Cheese package directions,
                                using milk and butter. Save dried macaroni for another purpose.
                                -Pour melted cheese over Broccoli.
                                -Sprinkle bread crumbs over Broccoli.
                                -Bake at 375-F for 20-minutes.

                                1. We like pasta alot, so this is a standard at our house:

                                  Linguine with Broccoli and Pine Nuts

                                  Serves 3

                                  1/4 cup pine nuts
                                  8 to 10 ozs dried linguine
                                  1 large bunch broccoli (1 1/2 to 2 lbs), cut into florets ¼ cup olive oil
                                  2 medium garlic cloves, minced
                                  1/8 (+) teaspoon dried red pepper flakes

                                  2 tablespoons lemon juice (1/2 a lemon)
                                  1/3 cup freshly grated Parmesan cheese
                                  Salt and freshly ground pepper

                                  Additional freshly grated Parmesan cheese.

                                  Toast pine nuts in toaster oven – cover toaster pan with foil, put nuts on the foil, and cook in toaster set at 350 F. Cook until they start to turn brown, about 5 minutes. Set aside.

                                  Heat oil in small skillet over medium-low heat. Add garlic and stir 1 minute. Add pepper flakes to skillet and stir 30 seconds. Set aside.

                                  Meanwhile, in a large pot, cook pasta in boiling water until its almost done. Add the broccoli florets and finish cooking. Pasta should be al dente. Drain most the water off (a little water left is good).

                                  Return pasta to the large pot. Add oil, lemon juice, and parmesan cheese. Sprinkle with salt and freshly ground pepper. Mix together. Place in serving dish (optional). Sprinkle with pine nuts, serve with additional cheese. Note: If serving from the pot, I normally serve pine nuts separately since they always go to the bottom.

                                  1. A cream (or cream-less) of broccoli soup is yummy !

                                    2 Replies
                                    1. re: im_nomad

                                      Yes, soup, glorious soup! Good call, nomad.

                                      1 large head of broccoli

                                      Cut off florets. Trim stems and peel and chop coarsely.
                                      Cook stems in about 6 cups of chicken or veggie stock until soft (season).
                                      In a separate pan saute 1/2 to 1 cup chopped onions in OO or butter (season).
                                      Scoop out the cooked stems, whiz in a blender with a bit of the cooking liquid and the sauteed onions.
                                      Simmer florets (cut into spoon size pieces) in the remaining cooking liquid until just tender-crisp.
                                      Add the puree back to the pot with the florets.

                                      Add cream or half-and-half at this point, if desired, warm and serve.
                                      If you don't want to add cream but want the soup thick, add a drained and rinsed can of white beans to the stems when you blitz them.

                                      Crumble a piece of crispy bacon over each serving, if you must.

                                      1. re: nemo

                                        Thanks everyone - I made soup and it was very good. I don't hate broccoli, and I actually really like broccoli raab. I just can never get into plain broccoli sitting on my plate. But I will try roasting it next time and seeing how that goes.

                                    2. Quick steaming OVER water (not in) and stir fry are the best ways to preserve all those nutrients.

                                      Steaming broc over chicken broth, then adding sauteed onions, thyme S&P and celery seed and whizzing in a blender make a great soup which captures the nutrients if rewarmed quickly and served immediately.

                                      Steamed broc is great with toated sesame seeds sprinkled over.

                                      1. Main thing is not to overcook it. If it turns to puky-colored mush, I can't think of a good reason to like it.

                                        1. Agree with all the posts above - don't overcook it (can't fathom the grey mush that a 40 minute roasting would create). A quick steam or wok toss does it for me. Just til bright green and the stem can be pierced with the tip of a knife. Don't hold back on the salt and pepper, then use a flavorful fat of your choice. Or you can try the trick of many moms - make a yummy cheese sauce with parm/Irish cheddar, etc. and douse your brocc in that.

                                          2 Replies
                                          1. re: neobite

                                            Dry roasting for extended time does not result in "grey mush" but rather in a concentrated sort of caramelized green.

                                            1. re: torty

                                              Especially if you blanch it first to preserve the color. My 1.5hr slow cooked brocolli has an appetizing green color and silky smooth texture.

                                          2. Timely question!

                                            I've always been ambivalent about broccoli...will eat when in front of me but don't cook it for myself...not one of my favorites.

                                            But we always have it around for my birds...and my DH likes it.

                                            I was making pasta for dinner tonight. DH was tired of the greens I always serve alongside so I decided to try roasting broccoli for the first time(not having seen your question! like I said, timely!)...believe everyone here...it will change your mind!

                                            I tossed with olive oil, salt and pepper....baked in our toaster oven on convection on 350 for 20 minutes. Squeezed lemon on it when it came out.

                                            I'm hooked! This is something I can easily crave from now on....definitely give it a try!

                                            1. How about starting with what my family refers to as "baby broccoli": broccolini. I'm not the biggest broccoli fan myself, but my family loves it so I was determined to cook it more. This veggie is a cross between broccoli and Chinese broccoli and is more tender and less harsh than regularly broccoli. To cook it I trim just the very ends off, steam it in a zip-top bag with about 1/4 c. of water per bunch in the microwave for 3 minutes or until the sealed bag pops open. I then quickly sauté it in 2 Tbsp. of olive oil with the zest and juice of 1/2 of a lemon and some sea salt. My 8 year old loves this so much she takes it in a thermos for lunch.

                                              I found this article on the history of this fun veggie here:
                                              http://query.nytimes.com/gst/fullpage...

                                              1. Yes, the key is not to overcook it or it becomes bitter. Here are exact instructions for steamed broccoli: Insert French vegetable steamer into pot and fill with water to just below surface of steamer. Cover & bring to a boil. When water has boiled, place broccoli in steamer, recover, and steam for exactly 6 minutes. Drain & serve immediately.

                                                1 Reply
                                                1. re: masha

                                                  Have you ever tasted *fresh* broccoli, properly steamed (NOT BOILED !!) So very yummy and sweet, naked, right out of the steamer ? Timing is crucial !! Even when boiling frozen packaged broccoli....cook only for *half the time* stated on the package....pull the covered pot aside and let it finish off on it's own.

                                                  Even if you don't own a steamer....you can improvise. I use a stainless mesh sieve to hold the broccoli. Bring a bit of water to a boil in the bottom of a larger pot. I have an enameled bun warmer that I put (upside-down) into the larger pot to elevate the sieve with broccoli, so water does not touch the veggie. Let the veggie steam for 6 minutes. Even the peeled stems turn out delicious. Remove strainer and dump into cold water to stop cooking.

                                                  I do the same with green beans, and my vegetables turn out perfectly cooked and delicious. After the cold-water dip they can be heated up again with some hot water, or sautee in a pan with butter/OO and the addition of thinly sliced onion.

                                                  The broccoli.....just out of the steamer, served with butter or some Hollendaise will convert any broccoli hater !!!!! Think most people who don't like broccoli, don't know how to cook it. (Or have been forced to eat the mushy, over-cooked kind in childhood.)

                                                2. par boil, throw in food processor with bread crumbs, salt, pepper, hot pepper garlic oil, make small pattys, pan fry

                                                  1. i say nothing makes anything taste better than battering it up and deep frying it! :o) i do broccoli tempura style, fried just until the batter gets crispy which leaves some nutrition in the floret. then i dip it in 2 parts vinegar and 1 part soy sauce. very easy.

                                                    my mother steams her broccoli and dips it in a mixture of soy sauce, sesame oil, green onions, red pepper flakes, and sesame seeds. very tasty.

                                                    1. 2 of my favorites from childhood:

                                                      quick blanch, cool, toss with italian style salad dressing and red pepper flakes

                                                      saute w/leftover sliced potatoes in olive oil w/liberal salt until potatoes and broccoli are crispy and brown...any leftovers are fantastic scrambled with eggs