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<Recipe recipeId="6661" locale="en">
<RecipeHeader>
<RecipeTitle>Broccoli, Steamed, Master Recipe</RecipeTitle>
<Category>Diabetic|Vegetables|Side dishes</Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Perfect Vegetables pp 38-39</Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="1101" quantity="1.5" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 1/2 pounds</IngredientQuantity>
<IngredientItem>broccoli</IngredientItem>
<IngredientComment>(about 1 medium bunch preped as described below)</IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment>or butter</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Salt and ground black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Fit a wide saucepan with a steamer basket. Add water, keeping the water level below the basket. Bring the \Vater to a boil over high heat. Add the broccoli to the basket. Cover and steam until the broccoli is just tender, 4 1/2 to 5 minutes. Transfer the broccoli to a serving bowl and toss with the oil and salt and pepper to taste. Serve hot or at room temperature.

Preparing Broccoli;
1 . Place the head of broccoli upside down on a cutting board and trim off the florets very close to their heads with a large knife. Cut the florets into 1 inch pieces.
2. The stalks may also be trimmed and cooked. Stand each stalk up on the cutting board and square it off with a large knife. This will remove the outer I/8 inch from the stalk, which is quite tough. Now cut the stalk in half lengthwise and into 1 inch pieces. Cutting florets and peeled stems into equal size pieces ensures that they will all cook at the same rate.
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