How to cook broccoli in water and how do you know when broccoli is ready? Great taste!

A completely unfair disgust! Spinach and broccoli are among the hated foods despite their nutritional richness. Is it possible not to know the 5 benefits of broccoli? Eating it in particular is good for heart health, as it contains compounds that protect against cancer. Broccoli consumption is claimed to help improve vision and support hormonal balance and the immune system. What is the best way to eat broccoli? To answer, you first need to know how to cook broccoli in water. A little personal experience and some reviews below!

Known as a superfood, broccoli is low in calories but rich in nutrients and antioxidants that support many aspects of human health. This cruciferous vegetable is perfectly combined with a list of dishes with olive oil and various spices.

There is no shortage of preparation tips to preserve the taste and nutritional qualities. Since roasting is not recommended, you need to know how to cook broccoli in water. It turns out crisp, tender and bright green! Tossed with lemon juice and olive oil, this is a healthy, easy and delicious side dish.

There are no losers in the broccoli/meal ratio. No matter how it is cooked, it disappears quickly and is always a winner. It’s faster with roasted broccoli because it has the addictive power of french fries, but while looking for other methods, I discovered how to cook broccoli in water. This is something I don’t hesitate to share with you and have been practicing for a while. I put water in the pot: the amount depends on the number of bouquets. From 500 ml to 1-2 l is good. While waiting for the water to boil, I submerge the small green heads in a large bowl of water. This is done to remove dirt from the surface. I wash it under the tap to make sure it’s clean, then put it in hot water. After a few minutes, when the broccoli starts to change color, I add salt to taste. Cooking time depends on your preference: soft or crispy broccoli. Personally, I prefer the vegetables to melt in your mouth.

If you want to include them in an easy healthy recipe, you need to remove them before, for example, in a crispy state.

According to great chefs, don’t overcook broccoli. Even a minute in boiling water and vegetables can turn into a yellowish-brown mush. To avoid this, I repeat: watch the process of foaming and color change.

The longest part of the recipe is boiling a pot of water. Cut the broccoli into medium-sized florets, keeping the stalks long.

Boil for 2-3 minutes! Check for taste and stop cooking as soon as the broccoli is soft and crisp. Goes fast, don’t leave the oven!

Drain in a colander, then combine olive oil, lemon juice, and kosher salt. Give it a taste! Yes, this is the perfect steamed broccoli.

Can broccoli be blanched?

Why not! Blanching is a cooking method that involves boiling vegetables until soft and crisp, then plunging them into ice water to stop the cooking process. Ice water is usually used to keep the vegetables as colorful as possible. So, for all intents and purposes, it’s blanched broccoli.

Can you eat the stems of broccoli?

Obviously, how you cut the broccoli matters! The ideal is to cut it while keeping the stems as long as possible: this is the best result on the plate. If you cut the stems short and thick, you will end up with small flowers that spoil the plate and look less than appetizing.

When cutting flowers, cut where the rose joins the main stem. This gives the best shape.

Make as many medium-sized flowers as possible. It doesn’t have to be perfect, but keeping the florets the same size helps them cook at the same rate.

Spices are the key to the great taste of boiled broccoli! First, make sure you salt it perfectly to taste. If you’re looking for collectors, here are some tasty ways to call.

Some cheeses are popular for this purpose: feta or shredded goat cheese, parmesan or toasted pecorino romano. Great!

A shake or two of rice vinegar, soy sauce, and a pinch of sesame seeds add a subtle flavor.

A long list of broccoli salads can be paired with toasted sliced ​​almonds or toasted pine nuts, roasted garlic or fresh ginger, panko, and dried herbs.