Posted by: Part-Time Audiophile | March 2, 2009

Pan “Braised” Broccoli

Cut the florets from the stems. Peel the stems. Toss all in pan with 1/4c of chicken stock and 1T of butter. Toss to coat. Over high heat, cover, check after 5 mins. Broccoli should be cooked through (more than a little resistance, but heated all the way through). Remove with slotted spoon & serve. WAY better than steaming! However, if I’d have had time (and not forgotten the broccoli until the last possible second), I’d have preferred to blanch the broccoli first, instead of essentially steaming it in the pan. 🙂

For the best mashed potato recipes around, I’m all about Cooks Illustrated!

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