That is the strategy I exploit to cook dinner broccoli the vast majority of the time.
It tastes fairly totally different to boiled or steamed broccoli because it caramelises and intensifies the flavours.
If you’re serving the broccoli as a aspect to a strongly-flavoured dish, I’d maintain it easy, however you too can add a splash of soy sauce rather than salt and a drizzle of sesame oil to liven it up.
Preparation time: 5 minutes
Cooking time: quarter-hour
1 head of broccoli, about 400g
1 tbsp olive oil
¼ cup boiling water
Beneficiant pinch of salt
Pinch of chilli flakes (optionally available)
First chop the broccoli into comparable sized florets. Peel the stem and slice into chunks.
Drizzle the olive oil into the bottom of a heavy-based frying pan. Add the broccoli, pour over the water, and add a flick of salt and chilli flakes.
Put a lid on the pan and place over a excessive warmth. Flash cook dinner for 8-10 minutes till the water has largely evaporated and the broccoli is a vibrant inexperienced. Take away the lid and stir the broccoli.
Proceed to cook dinner, uncovered, for one more 4-5 minutes till all of the water has evaporated and the broccoli is tender and barely seared across the edges.
Serve instantly. Additionally it is fairly scrumptious drizzled with tahini sauce.
Nicola Galloway is an award-winning meals author, cookbook writer and culinary tutor. Yow will discover extra of her recipes at www.homegrown-kitchen.co.nz .