Brocoli au Vin Blanc

Blanched Broccoli Simmered in White Wine and Herbs

Broccoli is very popular in Nice, and is often served in warm dishes. This chilled preparation may be part of your plateau de hors-d’oeuvre variés. It will keep in the refrigerator, covered with plastic wrap, for a few days.


  • 1 to 2 bunches (about 4 heads) broccoli
  • water to cover
  • salt
  • ½ cup dry white wine
  • 4 tablespoons olive oil
  • 5 scallions, minced
  • 2 tablespoons parsley, minced
  • 2 garlic cloves, crushed
  • juice of 2 lemons
  • 2 teaspoons thyme
  • 1 tablespoon peppercorns


Wash the broccoli, pull off the leaves, cut off the tough base of the stems, and pare the stems with a vegetable peeler. Blanch in a large pot of salted water for 10 minutes. Rinse under cold water and drain. Cut in 2-inch pieces.

Put the wine, olive oil, scallions, parsley, garlic, lemon juice, thyme, and peppercorns in a pan, and simmer, covered, for 20 minutes. Add the broccoli and cook, uncovered, for 2 minutes more (the broccoli should be slightly crisp).

Check the seasoning and pour in a shallow dish. Serve at room temperature or slightly chilled.