Better than Steamed Sous Vide Broccoli

You can enjoy broccoli in its most nutritious (and delicious!) form with fewer dishes and no risk of overcooking it thanks to sous vide. With plenty of garlic and butter, this is the most delicious broccoli you've ever had.

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ingredients

– 2 heads broccoli – 2 tbsp salted butter – 2 tbsp olive oil – 4 cloves garlic, roughly minced, OR 1 tsp garlic powder – 1/4 tsp kosher salt – 1/4 tsp freshly cracked black pepper – 2 tbsp freshly squeeze lemon juice, about 1/2 lemon – wedge of parmesan

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Preheat water bath to desired temp using immersion circulator. 180 F for a bit of a bite, 183 F for tender broccoli, 185 F for soft broccoli.

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Season after sous viding (the tastier way) Add the broccoli to a vacuum seal bag and vacuum seal. Add to water bath and weigh it down with sous vide magnets and/or a ceramic plate or bowl. The broccoli will want to float!

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Season after sous viding (the tastier way) Add the bag to the preheated water bath and cook for 30-60 minutes.

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Season after sous viding (the tastier way) While the broccoli is cooking, make the garlic butter sauce. Add the butter and olive oil to a skillet over medium heat and cook until the butter has melted. Add the garlic and cook until it's just beginning to brown. Turn off the heat and stir in the salt and pepper.

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Season after sous viding (the tastier way) When the broccoli is done, remove the bag from the bath and pour the broccoli into a serving bowl. Pour the sauce and lemon juice over the broccoli and toss to coat.

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Season after sous viding (the tastier way) Grate about 3 tbsp parmesan over the broccoli, toss, then grate a little more parmesan over the top and serve.

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Season before sous viding (the easier way) Add broccoli, butter, olive oil, garlic powder, salt, and pepper to a vacuum seal bag. Toss to distribute. Vacuum seal and add to water bath. Weigh it down with sous vide magnets and/or a ceramic plate or bowl. The broccoli will want to float!

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Season before sous viding (the easier way) Add the bag to the preheated water bath and cook for 30-60 minutes.

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Season before sous viding (the easier way) When the broccoli is done cooking, pour the entire contents of the bag into a serving bowl and toss to coat in the sauce.

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Season before sous viding (the easier way) Grate about 3 tbsp parmesan over the broccoli, toss, then grate a little more parmesan over the top and serve.

Serve.