Day 159: Broccoli with Orange & Curry ♥

"Trees" are tasting better and better, thanks to the aggressive trimming learned back on Day 55.

This was bright and refreshing though next time I'll use half the orange/curry. But it's a definite keeper.

For other broccoli possibilities, see the broccoli section.

BROCCOLI with ORANGE & CURRY
Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 4


1/2 cup orange juice (reduced from 1 cup)
Juice from a lemon (about 2 tablespoons)
1 teaspoon butter
1/2 tablespoon curry powder (reduced from 1 tablespoon)

1 pound broccoli, trimmed aggressively

Mix the orange juice, lemon juice, butter and curry in a small saucepan. Bring to a boil and let simmer until the liquid begins to thicken just slightly.

Meanwhile, bring about an inch of water to boil in a Dutch oven or large saucepan. Place a collapsible steamed inside, add the broccoli, cover and cook for exactly 5 minutes. Drain the water, return the broccoli to the hot pan. Stir in the sauce, cover and let rest for about 5 minutes.

NUTRITION ESTIMATE
Per Serving: 56 Cal (20% from Fat, 22% from Protein, 58% from Carb); 4 g Protein; 1 g Tot Fat; 1 g Sat Fat; 10 g Carb; 4 g Fiber; 71 mg Calcium; 1 mg Iron; 35 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point

ALANNA's TIPS
  • To trim aggressively (quoted from StephenCooks)

    "Cut the last 1/4" from the end of the stalks, use a paring knife to trim any gnarly stumps or little branches from the stalks and then, using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler...you can tell when you got it all when the inner flesh of the stalk is exposed...it has a softer wet-green look, with no fibers visible and a consistency like a cut radish or potato.

    Cut the broccoli into serving portions...I usually cut it crosswise into three pieces - the flower and two pieces of stalk about 2 1/2 - 3" long. Then divide the flowers from each other and halve or quarter the stalk pieces lengthwise. For uniform cooking, the flower stems should be about the same diameter as the quartered or halved stalk pieces."

  • Timing is important in this recipe. The broccoli won't be cooked after only five minutes of steaming. However, be sure to have the sauce ready by then. Add it to the drained broccoli, cover, and let rest for five minutes so that the flavors can meld and the broccoli can finish cooking. Another five minutes? Too many, trust me.

  • StephenCooks adds this note about making ahead.
"I frequently cook a large amount of broccoli. I remove the portion I need immediately and covering it for a few minutes as you describe, I shock the remaining brocolli in cold water to totally stop the cooking. This leaves the brocolli slightly undercooked and ready to be reheated without being mushy for the next meal (microwave or quick steam) OR a nice crunchy addition to salads fully cooked brocolli is too soft. It keeps really well in the refrigerator."


CREDIT WHERE CREDIT'S DUE
Broccoli technique: StephenCooks
Orange/curry sauce: Great Good Food by Julie Rosso

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna