Wednesday, March 21, 2012

Steamed Broccoli with Parmesan Cheese

Most of my vegetable recipes are pretty simple.  So, I hesitate to share them.  But then I remember how easy it is to get stuck in a vegetable rut.  Sometimes, I feel like we eat the same vegetables over and over.  So, maybe sharing them will give you some fresh ideas and help me come up with more!

If you don't already have one, I would suggest getting a vegetable steamer.  Steaming is my favorite way to prepare broccoli.  I also use my steamer to tenderize tougher vegetables before adding them to recipes.  To steam broccoli, I actually use a sauce pan with lid that came with steamer and double boiler inserts.  It was a gift so I really don't know where it came from but it is similar to this one.  I love this product because after steaming, I can dump out the water and use the warm sauce pan to finish up my side.  I also like that the pan can also be used as a double boiler.  I love products that have multiple purposes!

This is what my pan with steamer insert looks like.

My steamer full of fresh broccoli. . . Mmmm.

Here is the finished product . . . steamed broccoli with Parmesan cheese. 

Steamed Broccoli 

2 large bunches of fresh broccoli
2 T margarine
2 T grated Parmesan cheese
½ t freshly ground black pepper

Put about one to two inches of water in the bottom pan.  Wash broccoli and cut off the florets.  Place florets in the top steam pan.  Bring water to boil.  Place steam insert filled with fresh broccoli over the sauce pan with boiling water.  Steam for about 10 minutes or until desired tenderness.  Toss steamed broccoli with margarine and black pepper.  Sprinkle with Parmesan cheese.  4-6 servings

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