Broccoli with Truffle Salt and Citrus
The bright flavor of citrus zest is the perfect complement to broccoli, and then... truffle salt. This is a thing that happened. I also like to add some tamari.
The bright flavor of citrus zest is the perfect complement to broccoli, and then... truffle salt. This is a thing that happened. I also like to add some tamari.
- Carbohydrate 10.34345 g
- Cholesterol 0 mg
- Fat 0.5669 g
- Fiber 3.98799985557795 g
- Protein 4.75935 g
- Saturated Fat 0.059775 g
- Serving Size 1 1 Serving (156g)
- Sodium 301.53 mg
- Sugar 6.35545014442206 g
- Trans Fat 0.4299 g
- Calories 54 calories
Step-by-step
- Select a pot and a steamer that fits it. Heat the water for steaming while you cut the broccoli florets.
- Place the broccoli florets in the steamer dish and zest the citrus onto it. Both orange and lemon are good. Then cut the citrus in half and squeeze the juice from one half over the broccoli.
- Sprinkle on the tamari, if using. The benefit is that you will then get some salt into the inside of the broccoli, whereas the truffle salt, added after cooking, will only season the outside. It's also easier on the budget since you will have to use less truffle salt. You can also sprinkle on freshly ground pepper at this time.
- When the water is boiling, place the steamer dish of seasoned broccoli on and cover; steam for 3 minutes or longer depending on how crisp you like your broccoli. I like it done almost to death so I go for 5-7 minutes.
- To serve: Plate the broccoli, sprinkle lightly with truffle salt, and place a little bit of the truffle salt in an small bowl on the table.
Overcooking broccoli until it turns drab olive and collapses into mush is the standard kitchen error most home cooks commit. Chlorophyll degrades rapidly under prolonged heat, releasing sulfur compounds that dull the vibrant green color and turn the flavor aggressively bitter. Steaming demands active attention to timing, particularly when using a standard metal basket insert over a rolling boil.
Precision matters entirely for achieving tender-crisp florets. Piercing the thickest part of a stem with a paring knife provides the definitive visual and tactile cue for doneness; resistance should yield slightly without the stalk collapsing entirely. Steaming for three minutes preserves crunch, whereas extending the duration to seven minutes yields a softer interior. Applying liquid seasonings like tamari directly onto the raw florets before steaming allows sodium to penetrate the cellular walls, while finishing with truffle salt afterward preserves its volatile aromatic compounds from dissolving in steam condensation.
Freezing cooked brassicas alters their cellular structure irreversibly, resulting in waterlogged degradation upon thawing. Reheating leftover steamed broccoli in a microwave causes further softening, so crisping them briefly in a hot skillet with minimal oil remains the preferred method for restoring structural integrity.
