Steamy Tagine: Broccoli's Perfect Pot Partner

Broccoli is a nutritious vegetable that can be cooked in a variety of ways, including boiling, roasting, and steaming. One interesting way to cook broccoli could be in a tagine pot. Tagine pots are earthenware pots native to North African culture, used for slow cooking. They have a dual role in cooking and serving food, with a conical lid that traps steam inside and allows it to trickle back down, creating moist and flavourful dishes. To cook broccoli in a tagine pot, one would first line the bottom with vegetables like onions, garlic, and perhaps some olive oil. Broccoli could then be placed on top of this layer, surrounded by more vegetables if desired. Spices such as cinnamon, cumin, cloves, nutmeg, and paprika could be added for extra flavour. Finally, a small amount of water or broth is added before slow cooking on low to medium heat for a couple of hours.

Broccoli prep: cut into florets, boil or roast

Cutting Broccoli into Florets

First, prepare your area with a good cutting board and a sharp knife. Cut the floret stems where they meet the base of the broccoli, keeping the stems long. Remove any leaves from the florets, and cut larger florets in half. This will help the broccoli cook evenly and lay flat on a baking sheet.

Boiling Broccoli

To boil broccoli, use a large pot and fill it with 3 quarts of water. Wash the broccoli in cold water and pat dry. Peel the stem and trim where the florets branch off. Break apart the florets and add them to the pot of salted water. Boil for 2-3 minutes, depending on how tender you like your broccoli. If you are also cooking the stems, add them to the pot a minute before the florets.

Roasting Broccoli

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Cut the broccoli into evenly-sized florets and spread them on the baking sheet in a single layer. Toss the florets with olive oil and season with salt and pepper. Roast for 15-22 minutes, until the florets are browned and crisp around the edges.

Tagine Pot

A tagine is a cone-shaped cooking vessel traditionally used in Morocco, made of either ceramic or unglazed clay. To cook in a tagine, layer aromatics, meat, and vegetables, along with spices, oil, and water. The vegetables are usually added at the beginning of cooking, along with the meat.

Tagine cooking: low-medium heat, no direct contact

Tagine cooking is a great way to prepare a delicious and healthy meal. Tagines are traditionally used in Morocco and are made of either ceramic or unglazed clay. The clay option adds a rustic, earthy flavour and aroma to your dish. Before using your tagine, make sure it is seasoned by soaking it in water, brushing it with oil, and cooking it in a low-heated oven for a couple of hours. This will prevent cracking and strengthen its structure.

When cooking with a tagine, it is important to remember that they are sensitive to heat and should not come into direct contact with the heat source. Therefore, always use your tagine on low to medium-low heat and consider using a heat diffuser for extra protection. Tagines are perfect for slow-cooked, one-pot meals such as stews and can be used on stovetops or in ovens.

To cook broccoli in your tagine, first prepare a base layer of vegetables such as onions, celery, or carrots to prevent the broccoli from sticking to the bottom. You can also add garlic and a generous amount of olive oil to create a rich sauce. Place the broccoli in the centre of the tagine and surround it with other vegetables of your choice. You can also add spices such as cinnamon, cumin, cloves, nutmeg, or paprika to infuse your dish with flavour.

Finally, add a liquid base such as water or broth to keep the broccoli moist during cooking. Place the tagine over low to medium heat and let it slowly reach a simmer. Depending on the recipe, this can take up to half an hour. Once it reaches a simmer, your broccoli tagine should be left undisturbed to stew. Remember to check the liquid level after about two hours and add more water if needed. Enjoy your healthy and tasty broccoli tagine!

Tagine seasoning: soak, oil, oven-cure

Tagine seasoning, or curing, is an important step in preparing your tagine pot for cooking. It is recommended for all tagine types intended for cooking and should be done before the first use. Seasoning strengthens the clay and makes it more durable. The process is straightforward and only needs to be done once.

Firstly, soak your tagine pot, including the lid and base, in water for at least two hours. If you can, leave it to soak overnight. If your tagine pot is large, you may need to use a bathtub or kitchen sink for this step. Once it has soaked, drain the water and leave the tagine to air dry.

Next, brush the entire tagine pot, including the lid, with olive oil. Place the oiled tagine in a cold oven and set the temperature to between 150°C (300°F) and 350°F. Leave it to bake for a couple of hours.

After this, turn off the oven and leave the tagine to cool completely inside. Once it is cool, brush the interior of the base and lid with olive oil again and leave the oil to soak for at least an hour.

Your tagine pot is now cured and ready to be used for cooking. Remember to always use low-to-medium heat when cooking with a tagine pot, as they are sensitive to heat and can crack if subjected to high temperatures or extreme changes in temperature.

Tagine base layer: onions, celery, carrots, garlic

When cooking with a tagine, the first step is to create a base layer of vegetables at the bottom of the pot. This helps prevent the meat from burning and sticking to the bottom. For this, you can use onions, celery, carrots, and garlic.

For the onions, you can slice them into rings or cut them into cubes. You can also scatter chopped onions across the base of the tagine. This creates a bed for the remaining ingredients and prevents the meat from sticking to the bottom and burning.

Some recipes might call for celery or carrots to be crisscrossed to make a bed for more fragile ingredients, such as fish. You can also use small bamboo sticks to secure the vegetables.

Next, add the garlic. You can use a garlic press, chop the garlic, or leave the cloves whole. Adding the garlic with the ingredients at the bottom ensures that it will fully cook and infuse with the sauce.

Now, add a generous amount of oil. Most tagine recipes specify 1/4 to 1/3 cup of oil. This is the foundation of a rich sauce, so don't be afraid to use the full amount. Many Moroccan cooks use a mix of olive oil and vegetable oil. Olive oil contributes a lot of flavour, and vegetable oil is a more affordable option.

Broccoli cooking time: size and crispiness

Broccoli cooking time will depend on the size of the florets and the desired crispiness. For crispier broccoli, it is important to ensure that the florets are dry before cooking, as any moisture will prevent them from browning and crisping up. When roasting, it is also important to spread the florets out on the baking sheet to ensure they don't steam.

When boiling or blanching broccoli, the cooking time will depend on the size of the florets. Smaller florets will take 1 to 1.5 minutes to reach a crisp-tender texture, while larger florets may take up to 2 minutes. For softer vegetables, cook for an additional 30 seconds.

When steaming broccoli, whether in the microwave or on the stovetop, the cooking time will be slightly longer than boiling or blanching. In the microwave, steam broccoli for 3 to 4 minutes, and on the stovetop for 4 to 5 minutes.

When sautéing broccoli, it is important to cook until the broccoli is bright green and tender, stirring frequently.

When roasting broccoli, spread the florets out on a foil-lined baking sheet and roast at 400°F for 15 to 22 minutes, or at 425°F for 20 to 25 minutes, until crunchy and caramelized.

Frequently asked questions