Broccoli is good for you
Broccoli is an important source of vitamin C, but also of vitamins E, K and B9. As for minerals, potassium, calcium, phosphorus and magnesium compose it. Finally, broccoli provides fibers that facilitate transit.
Professional tips for cooking broccoli properly
Conservation : it can be kept for 5 days in the vegetable drawer of the refrigerator. To freeze it, separate its bouquets and boil them for 2 minutes. Once dried, place the florets in the freezer in bags provided for this purpose.
Preparation : Using a knife, remove the stem and leaves. Then separate its bouquets one by one from their base. If they are large, cut them into 2 or 4 for faster cooking.
Baking : the broccoli is steamed, 5 to 10 minutes. You can then integrate it into a quiche or a gratin or enjoy it plain with a drizzle of oil. To easily grind its florets into a puree, cook them in salted boiling water for 10 minutes. For a crunchy texture, sauté the broccoli for a few minutes in a wok with oil.
Professional tips for choosing the right broccoli
Choose a vegetable whose freshness is reflected in its pronounced and uniform color. Its stem should be firm and its bouquets compact, with tight buds.
Did you know?
Broccoli originates from Italy By the way, in Italian “brocco” translates to “sprout”. Catherine de Medici is one of the famous people to have popularized its consumption. In France, it was not until the 1980s that its culture took root in Brittany, but also in Normandy and Picardy.