Ingredient: Broccoli

ยป Jump to recipes using Broccoli as an ingredient



  • Description

Broccoli is a vibrant green color, the darker the green color the richer it is in nutrients.  It grows in heads or crowns with tightly packed buds. Broccoli can be a kid pleaser due to its fun, tree-like appearance.

  • Preparation

Broccoli can be eaten both raw and cooked.  Before enjoying, I like to soak raw broccoli in a solution of salt water, vinegar or lemon water, for a spell (I usually do 10-20 minutes, agitate then rinse) to drive out the occasional stowaway. Broccoli can be boiled, steamed, roasted, used in stir-fry. The stem of the broccoli can be used as well, peel it and use in slaws etc. To avoid the loss of nutrients, do not cook broccoli for more than 7 minutes.

  • Storage

Store your broccoli in the refrigerator in a loose plastic bag.  It should last 3-5 days

  • Nutrition

Broccoli is a great source of vitamins C and potassium.  Broccoli also contains vitamin A, K, and B, calcium, selenium, and antioxidants, folate, fiber, and many cancer-preventing compounds

For a fresh and quick way to cook without overcooking, take some broccoli (asparagus also pictured here) and put it into already  boiling water, just for a short period of time and then quickly transferring it into a bowl with ice and cold water.  This process, called blanching, both locks in the flavor and crispness as well as preserves the vibrant green color.



Recipes Using Broccoli

Cheese Sauce for Broccoli or Whatever Sounds Good

Just a quick simple and flexible method for cheese sauce, which goes great on just about everything. It’s listed for broccoli, but certainly is ready to blanket other vegetables as well. Enjoy!