How do you cook broccoli?justhitreviews_lekz3m - November 6, 2020
Cook Broccoli is a cabbage vegetable. It is a tasty, healthy autumn and winter vegetable that can be prepared in a variety of ways. It impresses with its dark green color and the delicate florets that sit on the sturdy stems. In terms of taste, broccoli is a little reminiscent of asparagus, which also gives it the name asparagus cabbage.
Interesting facts about broccoli
Broccoli belongs to the cabbage family and is very closely related to cauliflower. It is also known under the names asparagus cabbage, winter flower cabbage, or sprout cabbage.
Broccoli is rich in minerals and vitamins. It is rich in vitamin C and vitamin A beta-carotene and is a good source of potassium and calcium. Certain ingredients in broccoli are said to have anti-cancer properties. These include flavonoids and sulforaphane.
Like all types of cabbage, broccoli is high in fibre. In contrast to white cabbage, however, it is straightforward to digest and does not cause gas. In the cold season, broccoli enriches the menu with its mild taste and has a positive effect on health.
Growing, harvesting, and purchasing broccoli
Broccoli can be grown well in your garden. For this purpose, early varieties are preferred on the windowsill in spring and put outside from May. Late varieties can be sown on the spot from June.
The plants are relatively undemanding and also thrive in colder climates. The soil should be rich in nutrients and loamy, the location protected from the wind.
The primary harvest season begins in late summer and extends well into autumn. Certain varieties wear multiple times when the florets are cut.
When shopping in the store or at the market, the broccoli should have a rich, dark green color. The small florets do not have to be closed, but must not be yellowish or purple. This is a sign that the broccoli is not fresh or is beginning to bloom. Both harm the taste. Broccoli leaves should also be crisp and fresh.
Prepare and cook broccoli.
The individual parts of cook broccoli have different cooking times. Therefore, the florets are separated from the stems when cleaning. The skin can be easily peeled off the thinner branches with a knife, and thicker stems can be peeled with a peeler.
Now cut the stalks into bite-sized pieces and cook in boiling salted water for about five minutes, then add the florets and cook for another three to four minutes. This way, the stems, and florets will cook at the same time.
At the end of the cooking time, the smaller of the leaves that surround the broccoli can also be added, finely chopped. Then the broccoli is drained and can be refined.
It tolerates a touch of butter or herb butter and goes well with almond flakes. A little grated nutmeg also goes with the cooked broccoli. The cooking water can be used as a base for vegetable soups.
Unique features when cooking broccoli.
What is essential is that broccoli is one of the few vegetables that need to be cooked or steamed in water or broth. It doesn’t taste good raw, and merely searing it in fat or oil without adding liquid quickly makes it hard.
If it is used for salads, the cooking times are shortened by one minute, and the broccoli is then blanched in ice water. This way, it keeps its green colour. Broccoli that is no longer dewy can still be used in the kitchen with a little trick. In this case, add a pinch of baking soda and a dash of milk to the cooking water.
Both of these ensure that the broccoli develops a pleasant fragrance. After cooking, it can still be used very well for gratinated vegetable dishes or soups.
Like cauliflower, broccoli can be served with breadcrumbs in butter or baked with cheese. It is also an excellent addition to mixed vegetable platters. The combination with steamed tomatoes is particularly harmonious.