Buttered broccoli

Buttered broccoli

By
From
From Pasta to Pancakes
Serves
6
Photographer
Claire Peters

When I was taught to cook we learnt that vegetables must be seasoned well and treated like everything else; not just drained and served. You want to extract the very best from your ingredients and it’s amazing what a little butter, garlic and salt can do.

Ingredients

Quantity Ingredient
1 large broccoli head, broken into florets
50g butter
2 garlic cloves, peeled and chopped

Method

  1. Drop the broccoli into a pan of salted boiling water. Cook for 5–8 minutes until the broccoli are soft when pricked with a knife. (Leave the lid off or they will lose their beautiful colour.)
  2. Drain the broccoli and tip them back into the saucepan.
  3. Add the butter and garlic, then season well with salt and pepper.
  4. Transfer to a serving dish and serve immediately.

Optional extras:

  • Replace the butter with olive oil if you want a lighter taste. A few pine nuts are amazing scattered on the top of the broccoli.

Serving suggestions:

  • These can be served with anything from a delicious roast to a shepherd’s pie or fish pie. Or you could just eat them on their own – still amazing.

Leftovers:

  • Green veg aren’t the best when reheated as they turn quite soggy. However, cold broccoli are delicious cold in a salad or with some cold fish.
Tags:
student cooking
easy
healthy
budget
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