Butter Steamed Broccoli Recipes

STEAMED BROCCOLI

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

BUTTER STEAMED BROCCOLI

Steps:

• Cut the broccoli into florets, discarding stems or reserving for another use.
• Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
• Add salt and pepper to taste.
• Stir florets to coat with sauce and serve.

STEAMED BROCCOLI WITH BUTTER

Steps:

• Trim bottom inch off broccoli stalks and discard. Cut each stalk crosswise into 3 pieces.
• Cut topmost piece of each stalk into small flowerets. Cut remaining pieces into fine julienne. Put all into cold water for at least 1/2 hour to refresh them.
• Bring suitably large steamer of water to boil, add all broccoli and steam, covered, for 5 minutes, tossing from top to bottom a few times.
• When just barely tender, remove to collander, spray liberally with cold water and drain.
• When ready to serve, melt butter in skillet and toss broccoli with salt and pepper to taste, until heated through.

STEAMED BROCCOLI WITH BROWN BUTTER SAUCE

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

PERFECT STEAMED BROCCOLI

Steps:

• Cut off 2 inches from the stem end and peel the stalks. Bring an inch of water to a boil, set a vegetable steamer over the water, place the broccoli on the steamer, cover and cook 3 to 4 minutes or until the broccoli is cooked through but still firm. An alternative way is to separate the florets from the stalks; steam the florets and reserve the stalks for another day.

STEAMED BROCCOLI

Steps:

• Cut broccoli into very small florets. In a steamer steam broccoli over boiling water, covered, until crisp-tender, about 1 1/2 minutes. Season broccoli with salt and pepper.

STEAMED BROCCOLI

Steps:

• Trim the broccoli into large florets.
• Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
• Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
• Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

BROCCOLI IN HERBED BUTTER

Steps:

• Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Steps:

• Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
• Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
• Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
• Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.

LONGHORN BROCCOLI

Steps:

• Chop and prepare broccoli into smaller pieces. Place in a skillet with 2 cups of water. Season with salt and pepper (probably about a teaspoon of each) Bring to a boil. Cover with a lid and let it steam for 5-7 minutes. Drain excess water. Add butter and let it melt. Toss the broccoli in the butter. Add garlic and parmesan and make sure everything gets covered in it. Remove and enjoy!

LIME-BUTTERED BROCCOLI

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drizzle butter mixture over broccoli; toss to coat.