Published March 1, 2006.
Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?
Pan-roasting works beautifully for many vegetables, but with broccoli that method often yields dried-out, shriveled florets and chewy stems.
We wanted a flavorful broccoli dish with bright green florets and toasty-brown stems tasty enough to be eaten simply as is but hearty enough to stand up to assertive flavorings.
The first step was to transform a head of broccoli into pieces that would cook evenly. That meant trimming the florets into small pieces and the stalks into oblong coins. Next, we layered the stems evenly in a hot, lightly oiled skillet. Once the stems began to brown, we added the florets along with seasoned water and allowed the mixture to steam until nearly tender. To finish, we uncovered the pan, continuing to cook until the water evaporated.
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