I learned to love veggies dressed with sesame when traveling in Japan. Sesame adds a nutty creaminess to them. This steamed broccoli with sesame remoulade is a versatile recipe for simply steamed broccoli. It is delicious either eaten warm or at room temperature.
- Cut and discard the lower third of the broccoli stem. Cut off the broccoli florets and break into 1-inch pieces. Peel the remaining stem and cut into ½-inch pieces.
- In a medium stockpot with a lid, place a steamer over, but not touching, boiling water. Put the sliced broccoli stems into the steam, cover and steam for 1-2 minutes. Add the florets, sprinkle with salt, and re-cover. Steam a further 3-4 minutes or until the broccoli florets are bright green and are tender, but still crisp.
- While the broccoli is steaming make the Sesame Remoulade
- Drain the broccoli in a colander, plunge into cold water if eating cold. Drain well and pat dry with paper towels. Transfer to a serving dish, drizzle with sesame remoulade sauce and toasted sesame.
- 1 small head of broccoli, rinsed
- 1 recipe Sesame Remoulade
- 1 tablespoon toasted sesame seeds
Ann's Tips and Tricks
Make sure you buy really fresh green broccoli for this – there should be no yellow in the florets.Sesame Remoulade will keep in the fridge for a week.