Use the Stems: Instead of discarding the tough stems, chefs often peel and slice them thinly. These stems are flavorful and nutritious, making them an excellent addition to stir-fries, soups, or salads.
Roasting for Flavor: Roasting broccoli enhances its natural sweetness and adds a crispy texture. Chefs often toss it in olive oil, salt, and seasonings, then roast it at a high temperature to caramelize the edges.
Blanching for Bright Color: To maintain vibrant color and preserve nutrients, chefs quickly blanch broccoli in boiling water before shocking it in ice water. This technique keeps the broccoli fresh-looking and prevents overcooking.
Charred Flavors: Grilling or charring broccoli, either on a stovetop grill pan or over an open flame, imparts a smoky flavor that adds depth to dishes, making it more savory and appealing.
Use the Leaves: Broccoli leaves are often overlooked, but chefs use them in salads, soups, or as a garnish. They’re packed with nutrients and have a mild, earthy flavor.
Broccoli Puree: To create a creamy texture for sauces or soups, chefs sometimes blend steamed or roasted broccoli into a puree. It adds a rich, vegetable-forward taste and boosts the nutritional value of the dish.
Infuse with Flavors: Chefs often infuse broccoli with aromatic herbs and spices. For instance, sautéing it in garlic, ginger, or chili oil before serving can elevate the taste and make the vegetable more flavorful.