Choux Brocolis Bouillis

Boiled Broccoli

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2–3 pounds broccoli
  • 4 quarts water
  • Salt

Method

  1. If possible select broccoli with stalks no bigger than your thumb; but if stalks are larger, cut them in halves or in quarters. Allow 2 thumb-size stalks per serving.
  2. Wash broccoli, then peel. Beginning at the bottom of each stalk, insert paring knife under the ski