Broccoli and carrots make a nutritious, easily prepared side dish. Together, they are rich in vitamins A and C, potassium and fiber. Broccoli adds folic acid, calcium and cancer-fighting properties to the mix. Wash the vegetables first. Soak broccoli, then rinse it. Scrub and peel the carrots. Cut the broccoli florets off, then cut off the top 1 to 2 inches of stem. Cut the florets and stems into bite-size pieces and slice the carrots any way you like. Cooking times are approximate, depending on how crunchy you want the cooked broccoli and carrots. Stated times are for a standard tender-crisp preparation.
Bring 1 cup of water to a boil in a medium saucepan over high heat. Place the steamer basket in the pot, making sure no water rises up into the basket. If it does, pour out a little of the water.
Reduce the heat to medium. Place the broccoli stems and carrots in the steamer basket. Cover the pot and cook for five minutes.
Add the broccoli florets to the steamer basket. Cover the saucepan and cook for an additional five minutes.
Remove the steamer basket from the pot. Let the broccoli and carrots drip-dry, then transfer them to a serving dish. Top with butter or seasonings, to taste, if desired.
Fill a medium saucepan with enough lightly salted water to fully submerge the broccoli and carrots. Bring it to a boil over high heat.
Reduce the heat to medium. Add the broccoli stems and carrots to the water. Cover the pot and cook for two minutes.
Put the broccoli florets into the water. Cover the saucepan again and continue cooking the vegetables for another five minutes.
Strain the broccoli and carrots and let them drip-dry. Put them in a serving dish, topping them with butter or desired seasonings, if you like.
Put 1/2 cup of vegetable or chicken stock and 2 tbsp. of butter in a large pan. You can use water, if you don't have stock. Bring the liquid to a simmer over medium heat.
Add the carrots and broccoli stems to the pan and put the lid on. Cook for three minutes.
Put the broccoli florets into the pan, re-cover it and cook the vegetables for another two minutes.
Remove the lid from the pan. Continue cooking the broccoli and carrots until the remaining liquid fully evaporates.
Move the vegetables to a serving dish. Add any desired seasonings.
Things You'll Need
1 cup water
Medium saucepan with lid
1/2 cup vegetable or chicken stock
2 tbsp. butter
Large pan with lid