Broccoli is generally known as a cold weather vegetable. But did you know it’s a relative of cabbage, cauliflower, and Brussels sprouts? Its sweet, nutty flavour lends well to salads, Quiches, pizzas, or even hearty soups.


How To Pick Broccoli:

Choose a head that has firm stalks and a tightly packed head with tight clusters of buds. The stems are edible, so make sure you avoid those that don’t have healthy green leaves. Purple tops are a sign of freshness; while yellowing or flowering tops are a sign that it is overly mature.


How To Store Broccoli:

There are two methods to storing; the first is to cut the bottom of the stalk and stand it up in a glass of water in the refrigerator and cover with a bag. It should last up to one week. Or, you could store it in a bag in the refrigerator for 3 to 5 days.


How To Prepare Broccoli:

Trim off the bottom of the stalk (the dry-looking part). Peel the stalk and slice it into equal sized pieces. The stalk is sweet and crisp, and can be enjoyed raw as a snack before dinner or cooked with the broccoli florets. It does take an extra minute to cook, so add it before the florets. The head of the broccoli can be cut into equal sized florets. It’s easier to wash after it’s been cut. This way the water will get into all the nooks and crannies.

Broccoli can be served raw, slightly cooked, or fully cooked. It can be boiled, steamed, sautéed, battered & fried, stir-fried, or braised.

1 pound broccoli = 1 ½ cups sliced or chopped


Kary’s Broccoli Tips:

  • Broccoli is past its prime when it starts to give off a foul odour.
  • The quicker you cook broccoli, the brighter green it will be.
  • The stems are delicious in stir-fries and soups.
  • To revive limp broccoli, stand in a glass of water overnight.
  • Do not add acids like lemon or vinegar while it cooks;  it will turn the broccoli a grayish-green colour. Instead, add just before you’re ready to serve.
  • Broccoli cooks very quickly. As soon as it turns bright green it’s done to tender crisp. If you prefer your broccoli softer, then cook it a few minutes longer.
  • Broccoli and cauliflower are almost always interchangeable in recipes.


What Does Broccoli Go Well With?

Broccoli goes well with: Orange, butter, olive oil, lemon, nuts, breadcrumbs, vinaigrette dressing, rich sauces, garlic, olives, capers, sweet peppers, mild cheese, hard-boiled eggs, dill, and marjoram.

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