Please help me learn to like broccoli
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Anonymous
| Broccoli: First make sure you have a good one. The florets should be open and unbroken and the broccoli should be stiff, not wilted. Stand the stem end in boiling water without a lid for about 4 minutes until tender. be careful not to overcook it. after its cooked, cut it up, then add some butter and soy sauce. frozen is not so tasty. Yuk, in fact. |
Anonymous
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Broccoli cheddar soup
1/2 stick butter 1/2 tbsp onion powder 1/4 tsp garlic powder 2 cups half and half (or 1 cup milk, 1 cup heavy whipping cream - I usually do this) 3 cups chicken stock 1/4 cup cornstarch 1/4 tsp nutmeg 2 bay leaves (can sub 1/4 tsp thyme) 1 can carrots or 1 large peeled and sliced carrot 4 cups broccoli florets (I chop off most of the stem, to each their own) 2 1/2 cups grated cheddar cheese (~8 oz) (I usually use a blend of 4-cheese Mexican and sharp cheddar) salt and pepper to taste Put butter, onion and garlic powder on medium heat in a medium or large pot/stockpot until butter is melted. Slowly add half and half or milk/cream and chicken stock, whisking to blend. Mix cornstarch with a little bit of water in a small bowl until there are no lumps and then add to pot. Add nutmeg and bay leaves and cook on medium low until thickened, whisking frequently (this is the longest part, 30-45 min for me). Add carrots and broccoli and simmer until tender. Discard bay leaves. Add cheese slowly and stir until melted. Season with salt and pepper for taste. I double or triple this recipe with a big bag of frozen broccoli and freeze a ton for later. It's literally the best soup I've ever had! |
Anonymous
| We steam it in the micro and add lemon and butter, or parm cheese, or olive oil, or soy sauce. |
Anonymous
+1 this is my favorite way too and the only way DD will eat it. |
Anonymous
| Get fresh broccoli from a farmers market. It tastes way different than what is in stores. |
Anonymous
I agree. The first time I had super fresh, deep green broccoli I didn't like it. The taste was so much stronger than "regular" broccoli. Might not be the right thing for someone trying to learn to like broccoli though. My two cents. |
Anonymous
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Definitely roast it in the oven.
Toss it with some olive oil and a little garlic salt (or just salt, if you prefer) and put it in a pan in the oven. Shake it up a few times so it doesn't stick, and eat once it's a little crispy on top. Then shake a bit of parmesean cheese over the top, if you like. Or shredded cheddar. In the beginning, you might want to use more olive oil and salt. They bring out good flavor. Over time, you can cut back on both, but you don't want to eliminate them entirely. DH HATES cooked veggies, but he loves broccoli cooked this way. I can't say why exactly, but it really works. Also, if you want to get a little crazy, add some cauliflower in there, too. It also roasts really well when tossed with a little oil and salt. To make life REALLY easy, just get the pre-cut, precleaned packages of broccoli (or mixed broccoli/cauliflower). We eat enough of it that we get ours at BJs. But you can find smaller bags at any supermarket. It's actually cost-effective when compared to the whole heads of broccoli or cauliflower when you consider that you're only eating the flower tops, not the stalks. (I do know people who shred the stalks into cole slaw, but that's not for beginners. It can be a bit tough.) |
Anonymous
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I prefer fresh broccoli, steamed until almost overdone. Butter & salt. Or, toss into Asian stir fry dish.
I don't like broccoli raw or undercooked. |
Anonymous
Wouldn't it be better to just not eat vegetables instead of all that butter? |
Anonymous
Agree. Raw broccoli repeats on me. |
Anonymous
Try eating the core of the stem instead of the florets. Just skin the stem and eat what's left. It's really good raw -- crunchy. |
Anonymous
| I made this tonight and it was a huge hit: toss fresh broccoli in olive oil, add minced or chopped garlic, salt and pepper. Cook in a disposable pan on the grill until the broccoli is crispy. |
Anonymous
NP here. I roast the broccoli and we absolutely love it. But leftovers are a soggy mess. How do you make extra for several meals that don't get soggy? |
Anonymous
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I used to hate broccoli - because my mom boiled it into a mush then added margarine - yuck!
Then I had it at my aunt's house. She steamed fresh broccoli and served it with butter. At first I said "no way, no how - broccoli makes me gag" (because it did, the way my mom cooked it.) But my aunt and uncle were very frugal people and cared about nutrition - I was not allowed to waste food or leave the table until I tried it. So I did - and guess what! It was good! There are many ways to prepare it but I agree with PPs that it is important to start with a fresh head of broccoli. Ways we have it around my house: Blanched, chilled, eaten as crudites with dressing or as part of a salad - great for kid lunches Old fashioned lightly steamed with butter and salt Roasted with olive oil and salt It's not bad with black pepper either! I second that frozen broccoli isn't the best - although I have had some success using frozen in curries, stews, etc. like: Japanese style curry with meat and many added vegetables to stretch it out over several meals Chicken cream stew with broccoli, cauliflower, carrots, and corn My kids love both of these. Certainly isn't necessary to eat broccoli, but it is pretty versatile and a good source of nutrition so it is a shame to not eat it. |