Broccoli preparation
Trim the stalks and divide the heads into evenly sized portions. You can eat the stalks; simply leave them attached to the florets. Alternatively, the stalks can be removed and cooked separately, slice them finely and use them in stir-fries and soups. - Broccoli is usually eaten cooked - steamed, microwaved or boiled. When cooked it should be tender and still slightly crisp.
- Do not overcook or it will break up and lose its colour, taste and nutrients.
- To use in salads or as a dipping vegetable or crudités, broccoli can either be raw or lightly blanched.
To boil Boil broccoli in lightly salted water until just tender crisp, about four minutes.
To steamSteam pieces about five minutes and whole stalks of broccoli for about ten minutes, until tender-crisp.
To sautéSauté in olive oil with garlic and herbs until tender-crisp, about ten minutes. Sautéed broccoli can be tossed with cooked pasta and sprinkled with parmesan cheese.
To microwaveCook on high for four minutes; then let stand for three minutes before serving.
To blanchSimply place portions in boiling water for one to two minutes, drain and cool under cold running water. Blanching improves taste, texture and colour.
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