Emulsifier Free Steamed Broccoli with Butter
Steamed broccoli with real butter is one of those side dishes that proves simple food can be genuinely satisfying. The florets come out bright green and just tender enough, with a little resistance at the stem — nothing mushy, nothing overcooked. A generous pat of unsalted butter melts right into the hot broccoli, coating every floret in rich, clean flavor without a single additive or stabilizer in sight. That matters more than it sounds, because a lot of packaged sauces and seasoned vegetable blends sneak in emulsifiers to extend shelf life or improve texture — ingredients you simply don't need here. This recipe keeps things completely straightforward: water, steam, butter, salt, and an optional handful of fresh parsley for a little color and brightness. It's the kind of dish that works alongside almost any main, and once you see how easy it is to pull off, the jarred stuff loses its appeal entirely.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1 ½ lb), cut into florets
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pour about 1 inch of water into a large pot and bring to a boil over high heat. Set a steamer basket inside — the water should sit just below the basket.
- 2
Add the broccoli florets to the steamer basket, cover with the lid, and steam for 5–7 minutes, until the florets are bright green and a fork slides into the thickest stem with just a little resistance.
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