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 BROCCOLI
Also
known as calabrese (it is originally from the
Calabria region of Italy) broccoli with its tiny
bright green buds, is one of the most popular
vegetables in the UK. Along with cauliflower and
cabbage it is a member of the brassica family.
Look for bright green flower heads with firm stalks;
avoid yellowing heads or wilting stalks.
How To Use Broccoli
Broccoli
can be served raw or cooked. Raw broccoli can
be added to salads. Serve cooked broccoli as
an accompanying vegetable it goes particularly
well with chicken or fish dishes. Serve it simply
steamed or dress with melted butter or olive
oil and lemon juice. Broccoli can be added to
stir-fry dishes and cooked florets make a tasty
and colourful addition to pasta sauces or bakes.
How To Prepare Broccoli
Broccoli
is often sold ready-trimmed so there is very
little wastage. Trim the stalk using a small
sharp knife. Cut into even-sized florets and
rinse in cold water.
How To Cook Broccoli
Broccoli
can be boiled, steamed or stir-fried. It is
easy to overcook broccoli its beautiful vivid
bright green colour turns to a dull greenish
grey and it loses its crisp texture. To boil
broccoli, place the florets in a pan of salted
boiling water and cook for 6 – 8 minutes.
To steam broccoli, place it in a steamer and
cook for 6 – 8 minutes. To stir-fry broccoli,
break it into bite-sized florets, heat 1 tbsp
of olive oil in a frying pan and add the florets,
cook for 4 – 5 minutes or until tender.
How To Store Broccoli
Keep
refrigerated after purchase.
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