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Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 180ºF/82ºC.
Clean the broccoli thoroughly. Cut the stalk away from the crown, and then slice the florets into bite-sized pieces.
Peel the skin of the stalk, and cut it into thin slices.
Add them into a zip-lock bag, drizzle with olive oil and season with salt and pepper.
Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.)
Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the broccoli completely submerged in the water. (Make sure the seams are above the water).
Cook for 15 minutes.
When the timer goes off, take the bag out and remove the broccoli from the bag.
Sprinkle with salt and pepper, or your preferred toppings. Serve warmly and enjoy!