Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups/1.5 L total). In a pot, combine broccoli stems, onion, potatoes ...

"I love using a coarse salt here, but you can substitute this for whatever type of salt you have on hand, if necessary," Hahn says. Add the oil to a frying pan over medium heat. Add the broccoli ...

Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Cut 1 pound broccoli florets into ...

Cut broccoli florets from stalk ... Let broccoli sit until cool enough to handle, and chop finely. In a large skillet, heat 5 tablespoons butter over medium-low heat. Add onions and a pinch ...

Cut some broccoli florets and blanch them. Be very carefully as they cook very quickly. Once done chop them up nice and fine. 2. Roux can be made by mixing 1/2 butter and 1/2 maida. Mix it over low ...