Easiest: Blanched Broccoli with dip
Crudité is not just for appetizers! My kids prefer a lot of vegetables in their raw (or nearly raw) state anyway. The dip can be as simple as some prepared salad dressing, equal parts mustard and mayonnaise, or a quick oil, vinegar, salt and pepper shake-up.
1 head of broccoli, cut into florets1 cup dip of your choosing
To blanch broccoli, heat a large pot of water to boiling. Add broccoli and set a timer for 2 minutes once the water is back up to a boil. Drain and rinse under very cold water. Drain well and serve.
Easier: Braised Broccolini
You can get a lot of interest with very little work just by using something a little different. The novelty of trying a close relative of a familiar vegetable can go a long way in cutting down on the need for increasingly elaborate preparation for the same old stuff.
1 bunch broccolini (or broccoli rabe)
1 tbsp olive oil1/4 cup vermouth or white wine
Heat olive oil over medium-high in a skillet. Add broccolini and saute 2-3 minutes, unless slightly browned. Add vermouth and cover. Reduce heat to medium and braise 5-7 minutes, until tender.
Easy: Roasted Broccoli
Roasting takes a little more time than other cooking methods, but the results are jaw-droppingly good. Really, you have never tasted broccoli like this! I also like roasting because it's a no-attention cooking method. You literally stick the food in, set a timer and go do something else.
1 head broccoli, cut into florets (include chopped, peeled stems if you like)
2 tbsp olive oil
1 tsp lemon pepper
Toss broccoli with oil and pepper. Roast for 20 minutes at 375F.
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oh, we are a big broccoli family! my kids won't eat raw veggies, gonna try the roasted version! they love steamed plain broccoli, bet they will love roasted!
ReplyDeleteThat's funny...so far E prefers raw/blanched. I usually leave a few pieces of whatever I'm making uncooked just for him.
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