Inflorescence broccoli steamed recipe - ReCiPes
Stock Foto Inflorescences of steamed broccoli

To cook steamed broccoli deliciously, it is not necessary to take out a double boiler. Just put out the inflorescences in a pan in a small amount of water, adding olive oil, garlic and red pepper to it. Broccoli will turn out to be moderately tender and juicy with a wonderful spicy taste. Use in cooking the whole head of cabbage along with a large stalk, having previously cleaned the rough skin from it. An excellent side dish for any of your dishes.


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Time: 20 minutes.
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 head of broccoli
  • 1/4 Art. water
  • 1 tbsp. l olive oil
  • 1 clove garlic, minced
  • 0.5 tsp grated red pepper or sesame flakes

Recipe preparation:

  1. Cut the stiff peel from the broccoli stalk and cut the broccoli into beautiful long inflorescences. In a large saucepan, mix water, olive oil, garlic, red pepper flakes, sesame seeds, salt and black pepper. Bring to a boil over high heat.
  2. Add broccoli and cover to simmer. After 3 minutes, turn off the heat and let the broccoli stand for a couple more minutes. Stir and serve.


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