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Steamed broccoli with mustard vinaigrette

Broccoli is a staple in Danish supermarkets – simple, versatile and truly delicious when cooked properly. This recipe shows how, with just a few simple steps, steamed broccoli can be transformed into both a tasty side dish and a meal in its own right at the dinner table.

Ingredients

Steamed broccoli glazed in its own juices
1 large broccoli
0.5 dl dl water
Salt
Freshly ground pepper
40 g butter
optionally, a few finely chopped herbs (e.g. chives, tarragon or chervil)
Mustard vinaigrette
1 spsk Dijon mustard
1 tsk honey
1 spsk apple cider vinegar or white wine vinegar
4 spsk good olive oil
¼ clove of garlic, crushed or grated
Salt
Freshly ground pepper

See video guides here

Instructions

Steamed broccoli glazed in its own juices
1. Rinse the broccoli. Cut the stalk right up to the florets so that the florets retain their appearance as little ‘trees’. Cut off the thick end of the stalk and peel off the outer, tough skin.
2. Cut the peeled stalk into thin slices and place them in the bottom of a saucepan.
3. Arrange the broccoli florets on top with the small stalk facing downwards, so that they rest on the stalk slices.
4. Pour a little water into the pan so that it comes just halfway up the stalk slices. Season with salt and a little pepper, put the lid on and steam over a relatively high heat for about 5 minutes, depending on the size. The broccoli should be tender but firm and still retain some of its bright green colour; the water should have almost evaporated.
5. Remove the broccoli from the hot saucepan and transfer to a serving dish, arrange the broccoli and stem slices, pour the vinaigrette over and serve immediately.
Mustard vinaigrette

Method:
Place all the ingredients in a small preserving jar with a lid and shake to combine. Season to taste with salt and pepper.