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Broccoli with Creamy Herb Sauce

From

April​/May 2005

The best cooking method for our Broccoli with Creamy Herb Sauce was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The stems were boiled and the florets steamed—two ideal cooking methods for the two parts of the broccoli head. Within four minutes, both stalks and florets were perfectly cooked. We peeled the fibrous exterior of the stems prior to cooking—it was too tough to be edible. A vegetable peeler didn’t make a dent on the skin, but a chef’s knife made quick work of the task.

Serves 4

When mixed with hot broccoli, the goat cheese melts to form a tangy sauce.

Ingredients

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