Never mind. It WAS a stupid question!

I'll do some experimenting in advance.

Letting this post drop down.

I don't think it was a stupid question. I was pondering it but didn't know the answer.

While I like steamed broccoli, my gut says for a larger crowd you'd be better off boiling. Perhaps blanch shy of tender-crisp in salted water, shock in an ice bath, then plunge in a pot of rolling boil water for a couple minutes before service.

That's just a guess off the top of my head. But since you're experimenting anyway, I'd also try a lighter blanch, toss with oil and salt (and maybe some minced garlic and a light sprinkling of bread crumbs, yum) spread out on a sheet pan and roast at 425 or so to finish. Don't be afraid of burnt tips, they're tasty.

This post was edited by foodonastump on Sat, Sep 6, 14 at 20:05

Delete dup

This post was edited by foodonastump on Sat, Sep 6, 14 at 19:59

FOAS, I especially like your second idea, because I was planning to make roasted potatoes anyway, and the broccoli could go on the other shelf in the oven.

I suppose I could do the blanching ahead of time, then refrigerate until time to roast? I've made other roasted veggies but haven't tried roasted broccoli.

Thanks,

Sue

Definitely. Look up recipes for "burnt broccoli" and you'll see what I'm talking about. Some recipes have you blanch it, most don't. But unless you're specifically interested in "burnt" I say blanch it fist so that it's done before the burnt stage.

We were never big cauliflower eaters; broccoli is our favourite. But we love, love cauliflower, now that I steam-roast it. I do the same with broccoli.

When I'm making a whole head of cauliflower I use my 12" stainless-steel skillet, it holds a lot. Same with a few heads of broccoli.

Coat the bottom of the pan with olive oil and some sliced garlic. Broccoli or cauliflower florets, mix in the pan to coat with oil. Add some water and cover. Remove the cover after a few minutes and let the water evaporate and the veggies caramelize. Delicious.

Jasdip, thanks for your suggestion also! The suggestion to use oil and garlic and then carmelize sounds like the end result would be similar to the roasted "burnt" broccoli. I will have to try it.

It sounds good, but I am wavering because I think I want a "fresher" taste for this particular meal, as opposed to a burnt or carmelized taste. Now, I think I'll use a larger pot and buy an insert or else make several batches in advance and then follow FOAS's suggestion to blanch and shock (sounds violent! ;-).

I never used the steamer pot for broccoli before, till this past summer, and I've noticed a big difference in taste and texture--as long as I don't overcook it. DH was "off" of broccoli for several years, but now he'll eat it again, so I don't want to mess it up!

Sue

And for something really different! I served this recently to my family's surprise and delight! Be sure the broccoli is completely cooked, not too al dente, and very well chilled.

BROCCOLI VIENNESE
1 1/2 lbs. fresh broccoli
2 c. salted water

SAUCE:

1 c. sour cream
3 tbsp. finely chopped onion
1/2 tsp. celery seed
1/4 tsp. salt
1 tsp. sugar
2 tsp. vinegar
1 tsp. horseradish

Wash and trim broccoli. Split stalks if large. Place in saucepan with salted water, 10 to 12 minutes or until tender. Drain and Chill.

Blend all sauce ingredients in a bowl until well mixed. Taste to correct seasonings. Place chilled Broccoli on serving platter. Pour prepared sauce over broccoli. Serve well chilled.

Steve

Steve, that sounds like sweet and sour with a kick!