Broccoli
From the one star french chef Patrick Asfaux
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- his beautiful and versatile vegetable is very easy to prepare.
Progression
Cooking and basic preparations
1) Clean your broccoli by soaking them in some cold water with a little bit of vinegar for two minutes.
2) In a large pot bring some water to the boil with a good pinch of salt. Then, plunge your broccoli in the water. Test the doneness by pricking the broccoli with an office knife. It should penetrate the flesh without resistance.
You can steam your broccoli too, but they will not retain their nice green colour.
They can be served just warm with a drizzle of olive oil, in a gratin sprinkled with some parmesan cheese, made into fritters or pureed, etc.
Do not hesitate to use this very versatile vegetable that can be served either with poultry or fish dishes.
1) Clean your broccoli by soaking them in some cold water with a little bit of vinegar for two minutes.
2) In a large pot bring some water to the boil with a good pinch of salt. Then, plunge your broccoli in the water. Test the doneness by pricking the broccoli with an office knife. It should penetrate the flesh without resistance.
You can steam your broccoli too, but they will not retain their nice green colour.
They can be served just warm with a drizzle of olive oil, in a gratin sprinkled with some parmesan cheese, made into fritters or pureed, etc.
Do not hesitate to use this very versatile vegetable that can be served either with poultry or fish dishes.
credits photo : © Benjamin LAMBINET
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