This is a novel way to prepare broccoli. Serve it with steak, chicken or fish.
½ to 2 lb. broccoli, washed and trimmed
1 teaspoon salt
1 oz. butter
4 tablespoons flour
10 fl. oz. m cups milk
½ teaspoon white pepper
2 oz. Parmesan cheese, grated
6 anchoyies, chopped, plus 4 anchovies for garnish
Break the broccoli flowerets into medium-sized clusters. Place them in a pan with the salt and about 10 fluid ounces of boiling water. Bring the water back to the boil over moderately high heat and cook the broccoli uncovered for 5 minutes.
Then cover the pan and cook for 10 to 15 minutes more.
While the broccoli is cooking, prepare the sauce. Melt the butter in a small saucepan over moderate heat. Stir in the flour with a wooden spoon. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and slowly add the milk, a little at a time, stirring constantly. Return the pan to the heat and cook until the sauce is thick. Add the pepper, cheese and chopped anchovies and con-tinue stirring until the cheese has melted.
Drain the broccoli in a colander and arrange it on a warmed serving dish. Pour the sauce over the broccoli, garnish with the remaining anchovies and serve at once.
A superb Chinese way to cook broccoli, Chao-chieh-ts’ai, as it is known in Chinese, takes a little more time to prepare
than the usual method of serving broccoli, but the compliments you will receive when you serve it will make the effort
2 lb. broccoli
6 tablespoons peanut or vegetable oil
1 teaspoon salt
½ teaspoon sugar 10 fl. oz. chicken stock
2 teaspoons cornflour
1 tablespoon cold
Wash the broccoli and drain well. Using a small, sharp knife, remove the broccoli flowerets from the stalks in fairly
large clusters and place them in a bowl. Peel the stalks and then slice them diagonally in 1-inch pieces. Place them in
another bowl. Discard the tough ends of the stalks.
Heat the oil in a large frying-pan over moderate heat and add the sliced broccoli stalks. Fry them in the oil for 1
minute, stirring continuously. Add the flowerets to the pan and continue frying and stirring for 1 more minute. Add the salt, sugar and chicken stock. Stir well, cover the pan and cook for about 8 minutes over moderate heat, or until the broccoli is tender but still crisp.
Pour the cornflour mixture into the pan. Stir for 1 minute, or until the sauce thickens and is translucent.
Transfer the broccoli and sauce to a warmed serving dish and serve at once.