Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. Enjoy this rice salad as part of a summer feast. A star rating of 5 out of 5. Broccoli grape salad this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper.
A star rating of 0 out of 5. A star rating of 4 out of 5. Perfect for a casual get together and great for lunch the next day – if there’s any left! This post may contain affiliate links. For more information, please see our affiliate policy. Learn how to blanch broccoli to tame its raw, bitter taste.
Then you can sauté it for stir-fries, add it to pasta salads, or pile it on your next vegetable platter. Tutorial notes Uniform size: Cut the broccoli florets into pieces that are all about the same size so they cook evenly. Buying: Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size. Storing: Whole broccoli should be stored in an open bag in the refrigerator. Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes.
The broccoli should be bright green and tender-crisp. Broccoli cooking in boiling water in a silver pot. Broccoli in iced water in a silver pot. Storage: Store leftovers covered in the refrigerator for up to 4 days. Freezer: Arrange drained broccoli in a single layer on a sheet pan lined with parchment or waxed paper and put it in the freezer. Once the broccoli is frozen, transfer it to a zipper-top bag and freeze up to 9 months.
Remove and reheat any portion size, or thaw the whole bag overnight in the refrigerator before reheating. Sauce it up: Blanched broccoli is delicious with a drizzle of hollandaise or teriyaki sauce. Seafood salad on a black and white platter. Roasted broccoli on a baking sheet with lemon garnish.