Make Ahead Broccoli Recipe
Ingredients
| Broccoli | 1 Bunch (100gm) | |
| 2 tbsp vegetable oil or butter, melted | ||
| Garlic | 2 Clove (5gm), minced | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Pinch | |
Directions
Trim and peel broccoli stalks; cut into 1/2-inch (1 cm) thick pieces. Separate top into florets.
In large pot of boiling water, cook broccoli for 3 to 5 minutes or just until tender-crisp. Immediately drain and plunge into large bowl of ice water. Drain and wrap in paper towels; refrigerate for up to 1 day.
In small skillet, heat oil over medium-low heat; cook garlic (if using) for 1 minute. Add lemon juice, salt and pepper.
Meanwhile, blanch broccoli in boiling water for 1 minute; drain throughly and toss with lemon juice mixture. Transfer to warm serving dish; sprinkle with olives (if using).
In large pot of boiling water, cook broccoli for 3 to 5 minutes or just until tender-crisp. Immediately drain and plunge into large bowl of ice water. Drain and wrap in paper towels; refrigerate for up to 1 day.
In small skillet, heat oil over medium-low heat; cook garlic (if using) for 1 minute. Add lemon juice, salt and pepper.
Meanwhile, blanch broccoli in boiling water for 1 minute; drain throughly and toss with lemon juice mixture. Transfer to warm serving dish; sprinkle with olives (if using).
Chef
