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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.
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
Instructions
- 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.
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!
- Add the bag to the preheated water bath and cook for 30-60 minutes.
- 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.
- 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.
- Grate about 3 tbsp parmesan over the broccoli, toss, then grate a little more parmesan over the top and serve.
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!
- Add the bag to the preheated water bath and cook for 30-60 minutes.
- When the broccoli is done cooking, pour the entire contents of the bag into a serving bowl and toss to coat in the sauce.
- Grate about 3 tbsp parmesan over the broccoli, toss, then grate a little more parmesan over the top and serve.
Notes
- Can I use frozen broccoli?
- You can, but I wouldn't recommend it. Sometimes a solution is used to coat the broccoli before freezing and the broccoli would cook in this, potentially resulting in some funky flavors. If anything, I'd buy fresh broccoli, cut it up, vacuum seal, then freeze and sous vide at your leisure.
- Can I make this ahead of time?
- You can certainly sous vide this ahead of time if you like. Drop in a 185 degree water bath for 5 minutes to head it back through or microwave for 30 seconds before serving.
Calories: 176kcal, Carbohydrates: 22g, Protein: 10g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 313mg, Potassium: 988mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2004IU, Vitamin C: 275mg, Calcium: 172mg, Iron: 2mg
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