Steamed Broccoli with Sesame Remoulade | Cook For Your Life

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Steamed Broccoli with Sesame Remoulade

Name: Steamed Broccoli with Sesame Remoulade
Prep time: 15

5 out of 5 stars (based on 4 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

3 ingredients

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...

1 small head of broccoli, rinsed
1 recipe Sesame Remoulade
1 tablespoon toasted sesame seeds

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Nutrition Facts

Calories

52 cals

Fat

2 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

8 g

Sugar

2 g

Fiber

3 g

Protein

4 g

Sodium

38 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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March 9, 2021

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September 24, 2017

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