Fresh laurel’s sweet fragrance lends a simple and elegant touch to steamed broccoli.
Recipe Ingredient Details:
1 head (about 1 pound) broccoli
1 cup water
3-4 fresh laurel leaves (bay leaves)
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon cornstarch
Choose a nice round head of broccoli without much stem. Rinse thoroughly and trim stem. Hollow out the thick bottom stem with a sharp paring knife.
Place water, laurel leaves, butter, salt, and pepper in a stainless steel or copper pot that is just larger than broccoli. Put broccoli in pot, bring to a boil, cover, reduce heat, and steam until crisp-tender, 8-10 minutes. Remove broccoli to a serving platter; cover to keep warm.
Pour a little of remaining liquid into a small bowl and mix with cornstarch; return to pot and boil until mixture thickens slightly. Cut broccoli into spears and drizzle with sauce; serve immediately.
Thu, 2012-06-28 19:38