What can I make with broccoli for dinner?

Steam or blanch florets briefly when they are going into pasta, cheese sauce or a bake, so they become tender without turning watery. For stir-fries, cut them small and cook them over high heat with a splash of water, then let the water evaporate before adding sauce. Roasting gives broccoli browned edges and a firmer texture, which is useful when the rest of the dish is soft, such as mash or a creamy filling.

Do not add raw, wet broccoli straight to the dish. Blanch it until just tender, drain it well and let the steam escape before mixing it with the sauce and other ingredients. Keep the florets fairly small, and avoid overloading the dish with extra liquid because broccoli releases more moisture as it cooks.

Broccoli needs something that adds energy and richness, such as rice, pasta, potatoes, cheese or a creamy sauce. Chicken, salmon, tuna, beef and tofu all work because their savoury flavours balance broccoli's green bitterness. For a vegetarian meal, pair it with beans, eggs, nuts or a substantial grain, then add acidity or herbs to keep the plate from feeling heavy.