Steamed Broccoli With Beurre Noisette Food

BEST STEAMED BROCCOLI

Steps:

• Chop the broccoli into florets.
• If using, thinly slice the onion. Place it in a bowl of water while you're making the rest of the recipe, then drain. (This helps to reduce onion breath and remove some of the spicy bite. If you use green onion, skip this step!)
• Place 1 1/2 cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
• Once boiling, add the broccoli (in the steamer basket, if it has a handle). Steam with the lid on 3 to 4 minutes until just tender, testing with a fork to assess whether it's done. We like our broccoli on the crisp side: if you'd like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will be overcooked!
• Carefully remove the broccoli to a bowl. Toss with the olive oil, kosher salt, feta cheese (optional), and drained red onions. Top with freshly ground black pepper.

STEAMED BROCCOLI

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.

STEAMED BROCCOLI WITH BROWN BUTTER SAUCE

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

PERFECT STEAMED BROCCOLI

Steps:

• Snap the broccoli into medium-sized florets. It's important to make them an even size so they all cook at the same rate. Put the florets into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 5 mins.
• Meanwhile, place the butter in a small pan and season well. Heat until the butter is foaming. When ready to serve, tip the broccoli into warmed serving dish and drizzle with the butter. Serve straight away.

STEAMED BROCCOLI

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

STEAMED BROCCOLI

Steps:

• Trim the broccoli into large florets.
• Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
• Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
• Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

STEAMED BROCCOLI WITH BEURRE NOISETTE

Steps:

• Trim the broccoli as necessary (the thick stems should be peeled with a vegetable peeler or paring knife to make them less tough). Cut into equal-size pieces.
• Put the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
• Steam the broccoli over boiling water (or boil in salted water to cover) until tender and bright green, usually less than 10 minutes. Drain if necessary and sprinkle with salt. (Or run under cold water and refrigerate. To reheat, put a little olive oil or butter in a pan over medium heat and turn the broccoli in it until hot.) Swirl the lemon juice into the beurre noisette and drizzle it over the broccoli; serve immediately.