Broccoli

Usually no one likes broccoli for the simple reason that it is often overcooked, mushy, and strong. The secret is to peel the stems so the flower and the stem cook evenly in the same time span and both look attractive. Also, leave the cheese and the cheese sauce in the refrigerator for pasta. Instead, use the fresh little mixture recommended below. If you still do not relish the taste of broccoli, try parboiling it 2 minutes, then change over to a new bath of boiling salted water. This is a good accompaniment for a pork roast.

Makes 6 servings.

2 bunches of broccoli
Juice of 1 lemon
Salt
1 1/2 tablespoons unsalted butter
1 tablespoon walnut oil
3 tablespoons chopped walnuts
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh Italian parsley leaves
Grated rind of 1/2 lemon

Separate the broccoli into florets. Peel the stems; if the stems are very large, cut a cross 1/2 inch deep into each of their bottoms. Soak the florets in water acidulated with the lemon juice to discourage any insects from staying in place. Parboil for 2 minutes if desired, in boiling salted water.

Bring a large pot of water to a boil, add 1 1/2 teaspoons salt per quart of water and the broccoli; cook, uncovered, until the florets are bright green and the stems have turned almost translucent, like apple green jade, 4 to 6 minutes. Drain in a colander, florets down, and rinse under cold running water.

While the vegetables cook, heat the butter in a small pan, then add the oil, walnuts, and garlic and toss together over medium heat until a nice smell develops. Add the parsley and lemon rind and mix well. Add the broccoli to the pan and turn them over several times to coat them with the mixture. Serve promptly.

Source: The New Making of a Cook by Madeleine Kamman

Tags: broccoli vegetarian

Submitted by samuel on 2nd Jan 2009 22:11