Broccoli, one of the most versatile vegetables, adds flavour, color and loads of nutrition to any meal. Packed with vitamin A, folic acid, and fiber, broccoli can be incorporated into a variety of dishes or served as an accompaniment with meats and fish. Here are some ways to cook it right;
Blanching
To a large pan of boiling water add the broccoli florets and cook for about 1 – 1 ½ minutes till tender. Remove and then plunge directly into ice water. It is great in salads, frittatas and casseroles. Or drizzle with olive oil or melted butter, add some grated parmesan and eat as is.
Steaming
Bring the water to a simmer over a medium high heat; add the florets and stems and cover. Steam for 4 -5 minutes until tender. Use in salads, casseroles, soups or add to a cheesy pasta bake.
Sautéing
Add olive or vegetable oil to a frying pan and heat over medium-high heat. First add the stems and toss to coat with the oil. Add the florets a minute later with a pinch of salt and toss. Continue cooking till the brocolli is bright green and tender.
Roasting
For delicious crisp caramelized broccoli, all you need to do is slice, toss in olive oil, season with salt, and pop it in a hot oven ( 220 0 C) for 20- 25 minutes. Drizzle with lemon juice and serve.
As a dip
Puree steamed broccoli with sour cream and grated Parmesan. Serve with chips and raw vegetables.
As a raw salad
Combine chopped raw broccoli and red onion with a dressing of mayonnaise, sour cream, cider vinegar, and honey.
