Steamed broccoli with vinegar is a simple and healthy dish that features fresh broccoli florets that have been cooked by steaming and then flavored with a splash of vinegar. This dish is a great way to enjoy the nutritional benefits of broccoli, which is packed with vitamins, fiber, and antioxidants.
Put your wine, shallot, herbs and peppercorns into a small pot and bring to the boil, then simmer slowly for 3 or 4 minutes or until reduced by half and remove from the heat.
The first way to make your beurre blanc is to pour the flavoured wine through a sieve into a metal bowl. Place the bowl over a pan of water on a very low heat, whisk, and add the cubes of butter one at a time, whisking them in until all the butter has been used.
The sauce will emulsify and look like a very loose custard. Use the beurre blanc immediately or keep whisking it over your pan of water. If you leave it too long, the sauce may split.
Steamed broccoli with vinegar recipe
The second way, and this is my favourite, is to pour some boiling water into a Thermos flask to preheat and clean it. Pour the water away and then sieve the flavoured wine into the thermos, adding all of the butter. Put the lid on tightly, place a tea towel over the lid and shake the thermos around for a few minutes. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. The best thing about this method is that you can keep it in the flask and it will keep warm until you’re ready to serve the food.
- 1 head of broccoli, cut into florets
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- Rinse the broccoli florets under running water and pat them dry with a paper towel.
- Place the broccoli in a steamer basket and set it over a pot of boiling water. Cover the pot with a lid and steam the broccoli for 3-5 minutes, or until it is bright green and tender.
- While the broccoli is steaming, whisk together the olive oil and apple cider vinegar in a small bowl.
- When the broccoli is cooked, transfer it to a serving dish and drizzle the vinegar mixture over it.
- Season the broccoli with salt and pepper, to taste.
- Serve the steamed broccoli immediately, while it is still hot.
- Choose fresh broccoli: Look for broccoli that is bright green with tightly packed florets. Avoid broccoli that is yellowing or wilting.
- Cut the broccoli into uniform pieces: Cut the broccoli florets into similarly sized pieces so that they cook evenly.
- Steam the broccoli until tender: Be careful not to overcook the broccoli, as it can become mushy and lose its bright green color. Test the broccoli with a fork or knife for tenderness after 3-5 minutes of steaming.
- Make the vinegar mixture to taste: Adjust the amount of vinegar and olive oil to your preference. You can also add other seasonings like garlic, lemon juice, or soy sauce.
- Serve the broccoli immediately: Steamed broccoli is best when served immediately, while it is still hot and tender.
- Use leftover broccoli in other dishes: Leftover steamed broccoli can be used in a variety of dishes, like stir-fries, salads, or soups.