Broccoli sometimes it gets a bad rap but, like anything, if you give it a bit of love and cook it just right, it's going to taste delicious – a little bit of butter and some salt and pepper make this a perfect side for practically any dish.
JAMIE'S TOP TIP
- When buying broccoli look for firm, compact clusters of small flower buds. The bud clusters should be dark or sage green, or even green with a purplish tinge.
- Make sure your water is at a rolling boil before you add your vegetables to the pan.
- The key to delicious vegetables is to make sure you don’t overcook them and season them well. If I’m in a rush I like to use lemon juice and a tiny drizzle of oil, a splash of soy or even some freshly chopped chile for a bit of a kick.
- Trim the florets off your broccoli, trying to keep them a fairly even size. Chop the tough end off of the stalk and discard, then halve lengthways and finely slice the rest of the stalk.
- Put a large pot of salted water on to boil. Once boiling, add the florets and sliced stalk and cook for 3 to 4 minutes or until just tender – you should be able to poke the tip of a knife into the stalk quite easily.
- Drain in a colander, then tip back into the hot pan, off the heat. Sprinkle with the salt and pepper, add the pat of butter and toss to coat. Tip into a serving dish or on the sides of your plates and serve.
Serving suggestions: Serve broccoli with just about any main course.
Tips from the dietitian: Broccoli is a dark green colored vegetable that is rich in fiber and may help reduce cholesterol and fight other diseases. To maintain all of the vitamins and minerals in broccoli and other vegetables, try not to overcook them.
Food safety: Before you wash your vegetables in the sink, make sure it’s clean. It’s important to wash your vegetables before you cook them to ensure there is no grit or dirt getting into your food.
1 bunch of broccoli, about 2¼ pounds
¼ teaspoon sea salt, plus an additional ½ teaspoon for salting water
¼ freshly ground black pepper, or to taste
1 tablespoon butter
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