There are several easy ways to cook broccoli. I will teach you how to blanch, steam, boil, broil and sous vide fresh broccoli florets with simple step-by-step instructions.
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🥦 Ingredients needed:
Fresh broccoli - excess leaves removed
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Notes on choosing broccoli:
When selecting broccoli choose a broccoli bunch that has a uniform green color, does not have yellow spots or bruises in the florets. The crown of the broccoli, the floret is actually the flower of the plant. The floret should be firm, just spring back when gently pressed. The stalk should be firm and not limp.
🔪 How to prepare the broccoli for cooking
Slice off the dry end of the stem off of the broccoli, about one inch. If cooking the broccoli with stem and florets intact, use a sharp knife to slice between the florets and down the stalk.
If cooking the florets and stem separately, slice the crown off of the stem and separate the broccoli buds into bite-sized pieces. Slice the stem into either disks or slice the broccoli stem into long sticks, or batons.
How to blanch broccoli
Blanching broccoli is the process of quickly submerging broccoli in boiling water, 30-60 seconds maximum and then quickly dunking the blanched broccoli into ice water to stop the cooking process. This process will brighten the colors of the broccoli and lock in the color. Blanching is not cooking but a step before other cooking techniques such as broiling, grilling, sautéing or in a stir fry.
Blanching can also be used to remove skins on fruits before canning. I blanch when I make peach jam or blanch tomatoes to make canned tomatoes.
- Fill a large bowl with ice cubes and cold water to make an ice water bath.
- Bring a large pot of water to a rolling boil.
- Working in small batches, plunge the broccoli in the boiling water for 30 seconds. If blanching broccoli stems, blanch for 60 seconds.
- At the end of the cooking time, use a mesh strainer or a pair of tongs or a large slotted spoon, to remove the blanched broccoli from the boiling water.
- Submerge the broccoli in an ice bath to stop the cooking process.
How to steam broccoli
Steaming broccoli is the best way to keep the bright green color as well as the vitamins in the fresh broccoli. Steamed broccoli is tender, yet crisp and is delicious served with a hollandaise sauce.
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Fill a large pan with just under a ½ inch of water.
- Bring the pan of water to a boil, add 2 tablespoons of salt to the water.
- Add the brococoli to the pan and close with a lid.
- Steam for 4 minutes or until the broccoli falls off a sharp knife.
- Use a mesh strainer or a pair of tongs, to remove the steamed broccoli from the boiling water.
- Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.
How to boil broccoli
Boiling broccoli was the way my mom cooked broccoli for me as a kid. I would venture to say that she overboiled it so follow my instructions to boil broccoli correctly.
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Bring a pot of salted water to a rolling boil.
- Place the cut broccoli into the pan.
- Leave the pan open and cook for 2 minutes for florets or 3 minutes for florets with stems.
- Drain the cooked broccoli and season with butter, salt and pepper.
- Broccoli is done when it easily slides off a sharp knife when poked.
How to roast broccoli
I have always said that roasting any vegetable will convert any carnivore into a veggie lover. The high heat combined with a bit of oil will caramelize the sugars that are naturally in the vegetables. Yes, broccoli has natural sugars! If you have a kid, like me who didn't like broccoli, try serving roasted broccoli. It is amazing!
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Place a rimmed baking sheet in the oven as the oven is preheating to 425.
- When the oven has preheated, remove the sheet pan and drizzle it with olive oil.
- Arrange the fresh broccoli in a single layer on the heated sheet pan and then top again with a heavy drizzle of olive oil.
- Roast in the oven for 20 minutes or until the edges of the florets have taken on a bit of char.
- Continue to roast in 5 minute increments until the deired doneness has been achieved. The underside of the broccoli will have a beautiful carmael color.
- Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.
How to sous vide broccoli
Sous vide broccoli will give you the most tender, flavorful, delicious broccoli you have ever eaten. Sous vide is the perfect hands-off cooking technique that will give you perfect broccoli, every time. By sous viding broccoli all the vitamins and flavor stay in the broccoli instead of steaming or boiling out of the vegetable.
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Preheat the sous vide water to 180.
- Add the broccoli to a gallon zip-top bag freezer bag along with 2 tablespoons of butter.
- Once the water has heated, use the water displacement method to force the air out of the ziploc bag through an opened corner of the bag. Use a wooden spoon to help force the air out.
- Close the bag and use a heavy pan to help submerge the bag completely under the water line.
- Cook for 15 minutes.
- Serve with salt and pepper.
🥣 Helpful Kitchen Tools
- Gallon size freezer bag - alternatively a sous vide vacuum bag and vacuum sealer could be used
- Sous Vide Circulator - I use a Joule by Breville but Anova is another very popular brand.
- Steamer basket -
👩🍳 Chef Tip
Another option when steaming broccoli is to use a steamer basket in the bottom of the pan to make it easier to remove the broccoli.
How To Cook Broccoli
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 1 heads broccoli
Instructions
How to blanch broccoli
- Fill a large bowl with ice cubes and cold water to make an ice water bath.
- Bring a large pot of water to a rolling boil.
- Working in small batches, plunge the broccoli in the boiling water for 30 seconds. If blanching broccoli stems, blanch for 60 seconds.
- At the end of the cooking time, use a mesh strainer or a pair of tongs or a large slotted spoon, to remove the blanched broccoli from the boiling water.
- Submerge the broccoli in an ice bath to stop the cooking process.
How to steam broccoli
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Fill a large pan with just under a ½ inch of water.
- Bring the pan of water to a boil, add 2 tablespoons of salt to the water.
- Add the brococoli to the pan and close with a lid.
- Steam for 4 minutes or until the broccoli falls off a sharp knife.
- Use a mesh strainer or a pair of tongs, to remove the steamed broccoli from the boiling water.
- Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.
How to boil broccoli
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Bring a pot of salted water to a rolling boil.
- Place the cut broccoli into the pan.Leave the pan open and cook for 2 minutes for florets or 3 minutes for florets with stems.
- Drain the cooked broccoli and season with butter, salt and pepper.
- Broccoli is done when it easily slides off a sharp knife when poked.
How to roast broccoli
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Place a rimmed baking sheet in the oven as the oven is preheating to 425.
- When the oven has preheated, remove the sheet pan and drizzle it with olive oil.
- Arrange the fresh broccoli in a single layer on the heated sheet pan and then top again with a heavy drizzle of olive oil.Roast in the oven for 20 minutes or until the edges of the florets have taken on a bit of char.
- Continue to roast in 5 minute increments until the deired doneness has been achieved. The underside of the broccoli will have a beautiful carmael color.
- Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.
How to sous vide broccoil
- Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.
- Preheat the sous vide water to 180.
- Add the broccoli to a gallon zip-top bag freezer bag along with 2 tablespoons of butter.
- Once the water has heated, use the water displacement method to force the air out of the ziploc bag through an opened corner of the bag. Use a wooden spoon to help force the air out.
- Close the bag and use a heavy pan to help submerge the bag completely under the water line.
- Cook for 15 minutes.Serve with salt and pepper.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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