That’s right, our old friend broccoli. Those miniature trees that were considered an enemy in school lunches worldwide. That is of course until you grew up enough to finally admit to yourself that you love these tasty trees, even if they are healthy snacks. Since broccoli remains one of the most popular, beloved and healthiest vegetables on the planet, it only stands to reason that the finest sous vide chefs on the planet have found a way to tame sous vide through their special methods. You too can benefit from the magical flavor of sous vide broccoli. You’ve come to the right place to find out how!
According to a number of valuable culinary studies, preparing cauliflower or broccoli in sous vide will preserve more healthy antioxidants and vitamins than any other method of cooking (such as conventional boiling, steaming, or microwaving). So, if you’re looking to maximize the nourishing power of broccoli in your diet, there is really only one option to prepare it properly. You need sous vide. It’s the only way to treat your broccoli with the respect that it deserves.
In addition, to being the healthiest way to prepare broccoli, sous vide cooking will also give you the tastiest results. That’s right, nothing brings out the beautifully tongue-tickling flavor of broccoli quite like sous vide. It’s the only way to get the most broccoli flavor in your mouth with every bite. You can practically taste the nutrients. Sous vide broccoli is tender and flavorful, and it will become a regular addition to your healthy diet menu!
So, if you’re interested in making the finest broccoli that you’ve ever had the honor on putting in your mouth, then sous vide is the way to go. And if you want to know how to do that, you’ve come to the right place. Below you’ll find some stunningly delicious recipes that will take your sous vide broccoli to the next level. Your tongue will never be the same again.
Mediterranean Sous Vide Broccoli
- 1 medium to large head of broccoli.
- 3 freshly peeled garlic cloves.
- ¼ cup (or 60 ml) of virgin olive oil.
- Some dried rosemary, to taste (optional).
- Some salt, to taste.
- Some pepper, to taste.
- Some freshly grated parmesan, to taste.
Preheat your sous vide cooker to 194 degrees Fahrenheit/ 90 degrees Celsius. Portion out the broccoli by either cutting it lengthwise or gently trimming the florets and dicing the stem separately (the choice is yours, it all comes down to your personal broccoli preferences). Season the broccoli with the salt, pepper, dried rosemary (if you love the aroma of the Mediterranean herb, of course) and then virgin olive oil. Then place it all in a plastic vacuum bag. Cook in a water bath for about 20 minutes. Once cooked, the broccoli should be shocked in an ice bath to stop the cooking process. It’s important not to skip this step or you might spoil your delicious broccoli. Finally, serve your sous vide broccoli garnished with grated parmesan, which will complement the soft texture of the green veggie and its lovely flavor. This is a true tasty treat for real broccoli lovers.
Simple Sous Vide Broccolli
- 1 lb (or 450 grams) of broccoli florets.
- Approximately 1.76 oz (or 50 grams) of salted butter flakes.
If you’re a broccoli purest who believes that the scrumptious vegetable should be eaten without any excess flavor, then this is the recipe for you! Preheat your sous vide oven to 175 degrees Fahrenheit or 80 degrees Celsius. Combine the broccoli florets with the salted butter flakes in a zip bag, and immerse it in hot water. Cook the veggie for 60 minutes before serving, and quickly shock it in an ice bath to ensure the best possible broccoli texture. Believe it or not, that’s it! That’s the whole recipe. The simplicity of this meal is reserved for the preparation, though- there’s nothing simple about the mouthwatering aroma of this two-ingredient sous vide dish. The flavor is one that you’ll never forget. It’s perfect for broccoli lover. The only downside is that this broccoli is so tasty that you may never be willing to eat the vegetable prepared any other way ever again!
Sous Vide Broccoli with Pecorino Romano and Lemon
- 1 full head of broccoli.
- 1/4 cup (or 60 ml) of virgin olive oil.
- Some salt, to taste.
- 2 tablespoons of lemon juice (freshly squeezed only).
- 1/3 cup (or roughly 50 grams) of grated Pecorino Romano.
Preheat the water bath to 175 degrees Fahrenheit (80 degrees Celsius). Cut the broccoli head to florets, and add the main stem chopped to thin pieces (This is of course optional. You can feel free toss the stem if you want just the tasty and fluffy florets). Season the broccoli with olive oil and salt and place it all in a plastic vacuum bag before putting it in the sous vide cooker. Cook for 45 to 60 minutes, depending on your broccoli texture preference. When cooked, the broccoli should be shocked in an ice bath. Before serving, drizzle the lemon juice and add the grated Pecorino Romano to the sous vide broccoli. You’ll be shocked at the results. Once again, simplicity is key. Broccoli (especially when prepared sous vide) is simply too delicious to mask in other flavors or heavy sauces. You want to have the purest broccoli experience possible for maximum impact. All of these recipes follow this philosophy, which makes them ideal for broccoli lovers everywhere!