Did you know that Broccoli contains almost 5 times as much vitamin C, 8 times as much Calcium,
and almost 2.5 times as much Fibre as Potato.
and almost 2.5 times as much Fibre as Potato.
Broccoli:
Pronounce it: brok-o-lee
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, calebrese. It has tight clusters of deep green buds and thick, edible stems and was developed from the more loosely packed purple sprouting broccoli. There's little to choose between the two in terms of flavour or nutrition.
Availability:
All year round, but at its best from the end of July to the end of October.
Choose the best:
Go for firm, bright green, undamaged heads (if it's yellow its already past its peak) and firm stalks. As broccoli deteriorates faster when in contact with the air, supermarkets often wrap it in cellophane - always choose the unwrapped type if you can as, if it still looks good, you can be sure that it has been recently picked.
Prepare it:
Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.
Store it:
In an airtight bag in the fridge.
Cook it:
Cook and drizzle with olive oil or melted butter or a handful of grated Parmesan; add to a cheesy pasta bake; stir-fry in groundnut oil with chopped garlic and dry fried cashews, adding a drizzle of sesame oil to the pan just before cooking ends.
Alternatives:
Try purple sprouting broccoli or cauliflower.
Some words above from here
Pronounce it: brok-o-lee
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, calebrese. It has tight clusters of deep green buds and thick, edible stems and was developed from the more loosely packed purple sprouting broccoli. There's little to choose between the two in terms of flavour or nutrition.
Availability:
All year round, but at its best from the end of July to the end of October.
Choose the best:
Go for firm, bright green, undamaged heads (if it's yellow its already past its peak) and firm stalks. As broccoli deteriorates faster when in contact with the air, supermarkets often wrap it in cellophane - always choose the unwrapped type if you can as, if it still looks good, you can be sure that it has been recently picked.
Prepare it:
Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.
Store it:
In an airtight bag in the fridge.
Cook it:
Cook and drizzle with olive oil or melted butter or a handful of grated Parmesan; add to a cheesy pasta bake; stir-fry in groundnut oil with chopped garlic and dry fried cashews, adding a drizzle of sesame oil to the pan just before cooking ends.
Alternatives:
Try purple sprouting broccoli or cauliflower.
Some words above from here
How about a tasty treat ...
Broccoli and Smoked Salmon Omelette
Ingredients
Serves One
1 tbsp. olive oil
100g Tenderstem® Broccoli, each piece cut into 3
Half a small red onion, finely sliced
3 large free-range eggs
Knob of butter
2 tbsp. cream cheese
1 tbsp. chopped chives
Salt and pepper
50g smoked salmon, cut into strips
See method here
Ingredients
Serves One
1 tbsp. olive oil
100g Tenderstem® Broccoli, each piece cut into 3
Half a small red onion, finely sliced
3 large free-range eggs
Knob of butter
2 tbsp. cream cheese
1 tbsp. chopped chives
Salt and pepper
50g smoked salmon, cut into strips
See method here
... do you like broccoli?
All the best Jan
I enjoy broccoli in salads! I'm always looking for ways to add calcium to my diet.
ReplyDeleteHave a nice weekend.
I love broccoli, purple sprouting broccoli and cauliflower. Broccoli is one veg we eat a lot of.
ReplyDeleteI love broccoli! But I always thought calebrese is meat or cheese!
ReplyDelete...good to hear, I eat it regularly.
ReplyDeleteThis sounds wonderful. Thanks for sharing! Hugs, Valerie
ReplyDeletei love broccoli and thank you for the superb recipe!
ReplyDeleteand specially for the information about it
I should eat more broccoli
ReplyDeleteOh what a nice recipe! I'll have to give this one a try. I didn't like broccoli as a child but as an adult I enjoy it very much. This week I made a really nice carrot and broccoli soup for us!
ReplyDeleteI love broccoli. I found a recipe last year for a slaw with broccoli stems. It was so good.
ReplyDeleteWith the exception of brussel sprouts I am very, very fond of all the brassica family.
ReplyDeleteone friend pickles his stems
ReplyDeleteBroccoli features regularly as a part of my meals. I love it.
ReplyDeleteI love broccoli, Jan! I always have a large bag of frozen in my freezer. Of course, fresh is best, but frozen is very good as well. ♥
ReplyDeleteThe last time I went to a Chinese Buffet there was this little boy who followed his father to the buffet tables and stood behind him with a fresh plate. The father turned and asked him what he wanted "now".....and the child replied "just broccoli, they have the best broccoli." The father gave him two large stalks of the broccoli and the child turned, we smiled at each other and he bounced happily back to the table. Gotta love broccoli!
ReplyDeleteI just love broccoli, such a healthy, delicious veg. I recently used finely chopped broccoli as a rice, lovely it was.xxx
ReplyDeleteYummy broccoli! Thanks Jan! Big Hugs!
ReplyDeleteI do like broccoli.
ReplyDeleteThanks for sharing such beautiful information with us. I hope you will share some more information about broccoli. Please keep sharing. Benefits Of Broccoli Juice
ReplyDelete