Broccoli: What Your Mother Didn't Tell You

She probably did not tell you how to prepare this stuff! (Or maybe you just weren’t paying attention…well, don’t squander another opportunity to learn about preparing broccoli.)

• After washing in cool water, drain and get out your best knife and a cutting board.
• Cut off the bottom of the stem and discard the end.
• Hold (but don’t crush) onto the top part with the florets and use them as a handle. Take your knife and pare away and leaves and tough outsides off the stalk. You can discard these bits too (illustrated in the foreground off the board).
• Cut off the stalk just below the florets.
• By cutting, separate the florets into little mini bunches.
• Slice the stalk into sticks so that they are roughly the size of the floret stalks.

You are ready to steam! After a few minutes, check for doneness with the sharp tip of a knife. It should slip in to the stem. A bit of resistance means that you haven’t overcooked your veg (which is a very good thing). Don’t forget your mitt and don’t forget that the steam wants to escape! (see ‘Steamed!’ blog from January 15).

You know what? I bet your mother didn’t teach you how to make dipping sauce either. That’s our next installment… if you can’t wait, a splash of soy sauce on that lovely, bright green, lightly steamed broccoli is just the ticket. Yum!