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Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

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BROCCOLI is one of the most common American vegetables, but is rarely served in France—although Catherine de Médici brought it from Italy to France hundreds of years ago. Delicate and sweet in flavor when freshly picked, broccoli takes on a strong, disagreeable odor and flavor as it ages. Freshly picked broccoli cooks in only 3 to 4 minutes. After a few days, however, the outer skin of the stalk toughens, increasing the cooking time dramatically. For best results, I always peel broccoli sta