Some recipes become part of our routine and the pan-steamed broccoli is my default. Six exact minutes cooking. Six minutes that I use to make a simple dressing as described in the original blog post of years ago (click here). This time, I took the flavor into a Japanese territory, and used miso, vinegar, and ginger. Sesame seeds closed the deal. If you find broccoli flavor too strong, this method might please you, because it masks it quite a bit. If you prefer to taste the real flavor of broccoli, stay with a simpler dressing as previously blogged.
PAN-STEAMED BROCCOLI WITH MISO VINAIGRETTE
(adapted from Ellie Krueger)
1 large head of broccoli florets (1½ pounds)
1/2 cup water
salt to taste
1 tablespoon white miso
1 tablespoon olive oil
2 tablespoons lemon juice
1 tsp honey
grated fresh ginger, to taste
sesame seeds to garnish
Place the broccoli florets more or less in a single layer inside a saucepan. Add ½ cup water, sprinkle salt all over. Cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for an additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.
While the broccoli is cooking, make the dressing whisking all ingredients (from miso to ginger) vigorously until smooth.
Using a slotted spoon, transfer the broccoli to a serving bowl, toss gently with the dressing, and garnish with sesame seeds. Adjust seasoning if needed.
to print the recipe, click here
Comments: I share the picture of what the pan will look like once you open it at the end of 6 minutes, because if I don’t you will be shocked and hate me for a few minutes. It will look bad. However, it cleans like a breeze, do not worry about it, the moment you rinse the pan that brown residue goes away. And you are left with perfectly cooked broccoli that can be dressed in any way you like. As I mentioned, this is a recipe I cook all the time, probably once/week. We love it, and it is sooooo simple! The dressing tames the natural funky flavor of broccoli. It will please that family member who twists the nose at this beautiful vegetable.
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3 thoughts on “PAN-STEAMED BROCCOLI WITH MISO VINAIGRETTE”
We’re about to head off on a little journey but I’ve pinned this to make soon. I love all veggies and actually just this week planned on making something with miso and guess what was missing that I have always had for years in the fridge? Miso! lol. I am ultra organised with my fridge so no idea how that happened. Anyway it’s on the shopping list and will be making some nice things soon with it.
An absolutely delightful way to prepare one of my favourite vegetables . . . always in the crisper as white miso is in the pantry . . . tho’ the tan is the most-used ! . . . . And the sesame seeds do add the extra touch . . .
I love broccoli and have really got into miso so this is right up my street: delicious