Vegetables can be a divisive sight on a dinner plate, with many people not liking the taste or having an aversion to anything green. However, you’ll never have to worry about family members not eating greens like broccoli again.
Chef Stephen Beaddie shared a simple trick he loves to elevate broccoli to the next level. It doesn’t require a complicated recipe, just a few simple ingredients. Stephen said, “This is how you take your tender stem broccoli from a seven to a 10 all day long.”
A great way to add flavour to bland vegetables is by cooking them in butter. However, Stephen takes it one step further.
His secret ingredient is miso, which he folds into the butter. Stephen used a “good-quality” Irish butter, saying, “Irish do the best butter”.
To help achieve a tender cook on the broccoli, you’ll want to add some water to the pan to create steam. After adding the butter, Stephen sprinkled some chilli flakes for heat.
Stephen’s video has been viewed over 93,700 times, receiving 2,317 likes and 23 comments. One person joked: “Thing is though I eat green veggies to try and be healthier, I feel like cooking it like this defeats the objective.”
Miluami wrote: “Best butter I ever had was from Devon.”
LacheffeMadi agreed, “Miso + butter is sooo good,” while AQueen said, “Wow miso and butter who knew.”
Ash commented: “Yes sir! Love doing tenderstem this way.”
Another wrote: “Why’ve I never thought of cutting them in half like, that am I dumb- I always just end up with the skinnier ones being burnt to a crisp whilst waiting for the fat ones to cook hahah.”
Next time you’re looking to upgrade your boring broccoli, this is how you can make Stephen’s recipe at home.
Ingredients
- 250g tenderstem broccoli, trimmed up and slice thick ones in half
- 1 tbsp olive oil
- 3 tbsp water
- 25g butter (about a tablespoon)
- 1 tsp white miso paste
- Pinch of chilli flakes, to finish squeeze of lemon
Method
In a small bowl, mash the butter and miso paste together until smooth.
Heat a frying pan until very hot. Add olive oil, then the broccoli in a single layer. Leave it undisturbed for two to three minutes to get proper char.
Flip the broccoli, add a splash of water, and steam for one minute until the water evaporates.
Drop in the miso butter and let it melt over the broccoli. Mix everything together so the stems get fully coated.
Sprinkle with chilli flakes and a little more lemon juice and olive oil, and serve.
