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Broccoli

Also known as calabrese (it is originally from the Calabria region of Italy) broccoli with its tiny bright green buds, is one of the most popular vegetables in the UK. Along with cauliflower and cabbage it is a member of the brassica family. Look for bright green flower heads with firm stalks; avoid yellowing heads or wilting stalks.

How to Use

Broccoli can be served raw or cooked. Raw broccoli can be added to salads. Serve cooked broccoli as an accompanying vegetable it goes particularly well with chicken or fish dishes. Serve it simply steamed or dress with melted butter or olive oil and lemon juice. Broccoli can be added to stir-fry dishes and cooked florets make a tasty and colourful addition to pasta sauces or bakes.

How to Prepare

Broccoli is often sold ready-trimmed so there is very little wastage. Trim the stalk using a small sharp knife. Cut into even-sized florets and rinse in cold water.

How to Cook

Broccoli can be boiled, steamed or stir-fried. It is easy to overcook broccoli its beautiful vivid bright green colour turns to a dull greenish grey and it loses its crisp texture. To boil broccoli, place the florets in a pan of salted boiling water and cook for 6–8 minutes. To steam broccoli, place it in a steamer and cook for 6–8 minutes. To stir-fry broccoli, break it into bite-sized florets, heat 1 tbsp of olive oil in a frying pan and add the florets, cook for 4–5 minutes or until tender.

How to Store

Keep refrigerated after purchase.