There are many ways to cook broccoli, but if you want to get the most out of it nutritionally, it’s best to steam it for several minutes, keeping it green and slightly crunchy.
I use a steamer basket to steam most of my vegetables.
Mine is from Joseph Joseph. It’s made of plastic, which is ideal to use in Teflon coated pans. It has little legs which elevates the basket above the water line.
Remember, the stalk is just as good to eat as the florets, that’s why I cut the whole head of broccoli into ca 1,5 cm slices, retaining the single florets left and right of the stem.
They look like magnificently beautiful green oak trees.
Drizzle with garlic infused cold pressed olive oil for maximum enjoyment…
BROCCOLI TREE
Remember, the stalk is just as good to eat as the florets, that’s why I cut the whole head of broccoli into ca 1,5 cm slices, retaining the single florets left and right of the stem
6
servings20
minutesIngredients
1 large Broccoli (ensure it has a thick stem)
2 tbsp Cold Pressed Olive Oil
Method
- Using a vegetable peeler, peel the stem of the broccoli. Slice the dried bottom off
- Cut into 1,5 cm large slices so that the slices resemble a tree. You will also have broccoli florets left over from each side
- Steam the broccoli using a Steamer Basket, in a large saucepan with lid, until cooked
- Put the broccoli into a glass storage container with sealable lid.
- Drizzle 1-2 tbsp of garlic infused olive oil onto the broccoli, put the lid on and turn it upside down and then back again, so that the broccoli is coated with the oil
- The garlic infused oil gives the broccoli an incredible delicious taste
- Store any left overs in the fridge. Infused it taste even better.
Notes
- MACROS for the whole Broccoli: 10.6g Carbs – 34.9g Fat – 6.7g Protein – 396 Calories
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