How to cook Broccoli
Avoid overcooking broccoli – it’s best when it’s got a bit of bite. Break the broccoli head into individual florets and try it raw or lightly steamed, stir-fried, sautéed or roasted. It’s also delicious in salads, soups or served as a side dish. The stem, leaves and flowers are also edible. To prepare the stem, peel off the tough outer skin to reveal the juicy and crisp flesh within.
READ: Broccoli soup
DID YOU KNOW?
Broccoli is a vegetable of the Brassica plant family and is closely related to cauliflower, cabbage and kale. We eat the immature flower shoots of the plant, before the buds open.
The most common type of broccoli is Calabrese. Broccoli gets its name from the Italian word for ‘little branch’ or ‘little arms’, which describe its flower shoots. Recipes for this vegetable were collected by Roman writers more than 1000 years ago.
Broccoli is one tough vegetable and, along with Brussels sprouts and kale, comes into its own in winter when there’s not much else in season.
What are the health benefits?
Broccoli is a great source of vitamin C, which helps to keep our immune system working properly so we can fight illness and flu.