Broccoli with Fried Shallots

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Broccoli might be considered the near-perfect vegetable. A half cup of steamed broccoli contains only 20 calories. It is low in sodium and is an excellent source of vitamins A and C, as well as calcium and potassium.


  • 1bunch broccoli, washed
  • 1 tablespoon olive oil
  • Ā½ cup thinly sliced shallots
  • Salt


    • Trim about 1 inch from the stems of the broccoli and discard. Cut tops into florets leaving about 1 inch of the stalks attached. Using a vegetable peeler, remove the tough outer layer from the remaining stalks, especially near the bottom. Cut the stalks into 2-inch lengths and then trim to Ā½-inch-thick sticks.
    • Place a steaming basket over 1 inch of boiling water and add the broccoli. Cover and cook until crisp tender, 6 to 8 minutes. Lift the basket from the saucepan.
    • Meanwhile, combine the oil and shallots in a medium nonstick skillet over medium-high heat. Cook, stirring, until shallots are well browned, about 5 minutes.
    • Add the broccoli and stir-fry 1 minute, just until blended. Sprinkle with salt and serve at once.