Steamed broccoli with tahini and lemon
Steamed broccoli with tahini and lemon is a simple way to turn an everyday vegetable into a flavorful and unique dish.
- 1 cabeza mediana de brócoli (450-500 g)
- 2 cdas de tahini
- 1 limón (jugo y un poco de ralladura)
- 1 diente de ajo pequeño, rallado o machacado
- 1 cda de aceite de oliva extra virgen
- 2 cdas de agua (o un poco más si hace falta)
- 1/2 cdita de sal
- 1/4 cdita de pimienta negra
- 1 cda de semillas de sésamo tostadas
- 1 cda de perejil fresco picado
- Una pizca de hojuelas de chile (opcional)
- Lava el brócoli y córtalo en floretes de tamaño similar para que se cocinen de manera uniforme.
- Hierve agua en una olla y coloca una vaporera o colador resistente al calor sobre ella, evitando que toque el agua.
- Cocina el brócoli al vapor entre 5 y 7 minutos, hasta que esté tierno pero conserve una ligera firmeza y su color verde intenso.
- Mientras tanto, mezcla el tahini con el jugo de limón, el ajo, el aceite de oliva, la sal y la pimienta.
- Agrega el agua poco a poco y remueve hasta obtener una salsa cremosa y suave.
- Coloca el brócoli caliente en un plato y vierte la salsa de tahini por encima.
- Finaliza con ralladura de limón, semillas de sésamo tostadas, perejil picado y, si lo deseas, unas hojuelas de chile.
- Sirve inmediatamente.
Steaming preserves its firm texture and color, while the lemon tahini sauce adds a creamy, fresh, and slightly acidic touch that complements it perfectly. Let's get started with the recipe!
Steamed broccoli with tahini and garlic: a healthy and easy recipe
- 2 people
- 190 Kcal
- 1 medium head of broccoli (450-500 g)
- 2 tbsp of tahini
- 1 lemon (juice and a little zest)
- 1 small clove of garlic, grated or crushed
- 1 tbsp of extra virgin olive oil
- 2 tablespoons of water (or a little more if needed)
- 1/2 teaspoon of salt
- 1/4 tsp black pepper
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped fresh parsley
- A pinch of chili flakes (optional)
- Wash the broccoli and cut it into similar-sized florets so that they cook evenly.
- Boil water in a pot and place a heat-resistant steamer or colander over it, making sure it doesn't touch the water.
- Steam the broccoli for 5-7 minutes, until tender but still slightly firm and with a deep green color.
- Meanwhile, mix the tahini with the lemon juice, garlic, olive oil, salt, and pepper.
- Add the water little by little and stir until you get a smooth, creamy sauce.
- Place the hot broccoli on a plate and pour the tahini sauce over it.
- Finish with lemon zest, toasted sesame seeds, chopped parsley and, if desired, a few chili flakes.
- Serve immediately.
Tips for preparing this steamed broccoli with tahini and lemon
- Use fresh broccoli with compact, deep green florets.
- Cut the florets to a similar size for even cooking.
- If you have time, you can prepare tahini at home, using our recipe.
- Do not cook broccoli for more than 7 minutes to avoid losing texture and nutrients.
- Chill the broccoli slightly if you are not serving it immediately to better preserve its color.
- Add the water to the tahini little by little, as the mixture tends to thicken at first.
- Taste the sauce before serving and adjust the amount of lemon to your liking.
- Toast the sesame seeds for a few minutes to enhance their aroma.
- If you prefer a lighter sauce, add an extra tablespoon of water.
- Add fresh herbs like cilantro or mint for a different touch.
How long should broccoli be steamed?
Ideally, it should be cooked for 5 to 7 minutes. This will help it retain its bright green color, pleasant texture, and many of its nutrients.
What is tahini and what can I replace it with?
Tahini is a paste made from sesame seeds. If you don't have any, you can substitute almond or cashew butter, although the flavor will be different.
Can this recipe be prepared in advance?
Yes. You can cook the broccoli and prepare the sauce separately. Keep them refrigerated and mix them just before serving to maintain the best texture.
How to prevent broccoli from becoming too soft?
Respect the cooking time and remove it from the steam as soon as it's tender. Overcooking will cause it to lose firmness and color.
