How to Cook Broccoli: 7 Different Methods

Broccoli is a delicious and nutritious vegetable, of the cruciferous family, its appearance resembles a tree, has a thick stem and has ramifications that culminate in small and abundant flowers or bouquets.

It is a food that can be prepared in various dishes : creams, sauces, salads, as part of a main dish, and can even be eaten alone.

It is high in vitamin C, minerals, fiber and folic acid, which is why they have extraordinary properties such as:

• It is an antioxidant.
• Helps eliminate bad cholesterol or LDL and toxins.
• It prevents against constipation, anemia, cardiovascular diseases and cancer.
• Strengthens the bones and the immune system.
• Purifies the blood.
• Keeps the skin in good condition.

It is an inexpensive breath, easy to get almost all year round, easy to clean and cook, and it is also suitable for most diets.

It should be bought fresh, when its bouquet is tight and compact, preferably with small heads, it should have an intense green color, those with soft stem and yellowish flowers should be avoided.

How to clean and chop broccoli

Before cooking the broccoli it is necessary to clean it and chop it into pieces of similar size, both the bouquets and the soft and edible parts of the stem, for this you must:

• Remove its leaves.
• Remove all the bouquets or florets from the central trunk.
• Trim the florets to the preferred thickness and until they all look similar.
• Remove the tough skin from the stem with a vegetable peeler.
• Separate the soft parts of the interior of the stem and cut in the shape of canes or julienne until they have a size similar to that of the florets.
• Discard the rest of the stem for another use, it can be for compost, some use it to make vegetable consommé or creams.
• Wash under running water, do not immerse in it.
• Drain and pat dry.
• Cook according to the preparation you want to make.

Broccoli is stored at a low temperature to preserve its nutritional properties:

• If it is stored raw, it should not be washed to prevent moisture and mold, just refrigerate for up to 6 days in a plastic bag that has several holes.
• If cooked in the microwave, boiled or steamed, it can be frozen for weeks.

Tips for Cooking Broccoli

Broccoli must be cooked al dente, soft on the inside and crisp on the outside, it must maintain a shiny appearance, since when it withers it loses nutritional properties.

The container in which it is cooked, the cooking method, its freshness and the size in which it is cut are some factors that may or may not increase its cooking time.

Another interesting point of this vegetable is its versatility, since it can be cooked in multiple ways and even combine some of them, for example first steamed and then sautéed.

How to Cook Broccoli

Before using each of these techniques it is necessary to clean and chop the broccoli.

In microwave

1. Place the broccoli in a microwave-safe container and close partially to allow heat to escape during cooking.
2. Cook for 3 minutes.
3. Taste or click to verify its perfect cooking.
4. Cook for 30 more seconds if necessary and repeat until done.

In steamer

1. Place 5 centimeters of salted water in a pot.
2. Cover and bring to a boil at the highest temperature.
3. When boiling, uncovering and placing a steamer basket, check that it does not have contact with water, otherwise, vote a little.
4. Place the broccoli in the steamer and cover.
5. Cook for 5 minutes.
6. Taste or click to verify its perfect cooking.
7. When you are about to remove the pot from the stove.
8. Uncover the pot and to avoid overcooking.

Boiled

1. Add plenty of water and salt in a pot.
2. Cover and bring to a boil at the highest temperature.
3. When boiling, uncover and add the broccoli.
4. When it boils again, lower the temperature a little.
5. Cook for 4 minutes.
6. After 3 minutes, taste or click to verify its perfect cooking.
7. When you are about to remove the pot from the stove.
8. Drain the broccoli.

Roasted in Oven

1. Preheat the oven to 435ºF or 220ºC.
2. In an ovenproof dish, mix the dried broccoli with salt and 3 tablespoons of oil.
3. Cover the dish with aluminum foil.
4. Cook for 25 minutes.
5. After 20 minutes, taste or click to verify that they are perfectly cooked, when they are caramelised and crisp.

Sauteed

1. Place 2 tablespoons of oil in a hot skillet.
2. Heat the oil for 30 seconds.
3. Add the dried broccoli seasoned with salt to the pan.
4. Mix until all the florets are sautéed with oil.
5. After 1 minute, add the stems.
6. Stir frequently to avoid burning.
7. After 3 minutes, taste or click to verify their perfect cooking, it will be ready when they are soft.

Scalding

1. Place a fountain with plenty of very cold water next to the stove and set aside.
2. Add plenty of water and salt in a pot.
3. Cover and boil at the highest temperature.
4. When boiling, uncover and add the broccoli.
5. Cook for 2 minutes or until crisp.
6. When ready, with the help of a ladle, scoop up the broccoli and place in the ice water.
7. Repeat the operation for the stems, boil only for 1 minute and a half or 2 if you prefer softer, before placing them in the ice water.
8. Drain them when they are warm.

Cooking Frozen Broccoli

If boiled:

1. Add plenty of water and salt in a pot.
2. Cover and bring to a boil at the highest temperature.
3. When boiling, uncover the pot, open the package of frozen broccoli and add its contents to it.
4. Cook for 10 minutes.
5. Taste or click to verify its perfect cooking.
6. When you are about to remove the pot from the stove.
7. Drain the broccoli.
8. If cooked in microwave.

If microwaving, cook for only 3 minutes, repeat in 30-second segments if necessary until done, then drain.

Broccoli can also be cooked on the grill, gratin, in creams or tempura, imagination is the limit, the most important thing is not to go over cooking to maintain its nutrients.