Equipment
Ingredients
Produce
- 400 g broccoli, cut into even florets
- lemon, cut into wedges
Pantry
- 250 ml water
- 2 g flaky sea salt
Nutrition (per serving)
Method
Wash the broccoli thoroughly and use a chef's knife to cut the crown into uniform florets. This ensures even cooking.
Pour the water into the medium saucepan. Insert the steamer basket, ensuring the water level sits just below the bottom of the basket. Bring the water to a rolling boil (100°C/212°F) over high heat.
Place the broccoli florets into the steamer basket. Cover the saucepan with a tight-fitting lid and steam for 4 to 5 minutes.
Immediately remove the steamer basket from the heat to stop the cooking process. Transfer the broccoli to a serving dish.
Squeeze the fresh lemon wedges evenly over the hot broccoli and sprinkle with the flaky sea salt. Serve immediately.
Chef's Notes
- Never discard the broccoli stalk! Use a vegetable peeler to remove the tough, woody exterior, then slice the tender inner core into coins and steam them right alongside the florets.
- Acid turns green vegetables brown over time. If you are preparing this ahead of time, do not squeeze the lemon juice until the very last second before serving.
- If you want to prepare this in advance for a cold salad, immediately plunge the steamed broccoli into a bowl of ice water (blanching) to lock in the bright green color and halt the cooking process.
- The residual heat will continue to cook the broccoli once it comes out of the pot. Pull it from the steam when it is slightly firmer than you ultimately want it.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Steamed broccoli freezes well, but will be softer upon thawing. Best used in soups or casseroles if frozen.
Reheating: Microwave on medium power in 30-second intervals or gently steam for 1-2 minutes until warmed through.
