Broccoli recipes: a real all-rounder!
Whether in a salad, in a casserole, in a curry, as a soup or side dish, broccoli can be used in many ways and is also very healthy! We also serve it on pizza, with noodles, Asian or mashed – that's where it shows its best side. But it also goes well with meat, fish and vegetarian dishes. In short: Broccoli enriches pretty much every recipe. Seasoned with salt and freshly grated nutmeg and served with roasted pine nuts or almond leaves, it tastes particularly delicious.
Small product knowledge about broccoli
The name broccoli (also: broccoli) comes from the Italian, often it is also called asparagus cabbage, green cauliflower or crumbled cabbage. It belongs to the cruciferous family and is closely related to the cauliflower. The florets on the head are the not yet fully developed inflorescences of the vegetable plant. In Germany, broccoli is grown regionally available from summer to early autumn. The rest of the year Italy, but also Spain, is the main importer, so we can buy broccoli all year round.
Broccoli Recipes: Valuable Ingredients
Broccoli tastes a little heartier than cauliflower: similar to asparagus and with a fine flavor. That's why enough some butter or lemon juice to emphasize and underline its own taste. Not only the so-called "flowers", ie the florets, are edible, but also the leaves and the stems.
Broccoli contributes to a balanced diet because, like kale and Brussels sprouts, it also has valuable ingredients: Broccoli is one of the most vitamin-rich vegetables. But in addition to vitamins, it also contains secondary plant substances and minerals like potassium, calcium, phosphorus and iron. It is easy to digest, as a light food and suitable for children and with just 28 calories per 100 grams very low in calories. It is low in carbohydrates, so it is also suitable for a low-carb diet.
Broccoli shouldn't be stored next to tomatoes or apples
Buy fresh broccoli in the refrigerator for a day or two. Broccoli is one of the ethylene-sensitive vegetables and should therefore not be stored near tomatoes or apples. Especially when cooking – for example in a soup or combined with pasta – you can also use frozen broccoli florets, because the shock freezing retains all the important ingredients.
When preparing it should be noted that you have broccoli don't cook too long because many vitamins could get into the cooking water or be destroyed by the heat – you should therefore steam or stew the vegetables instead of boiling them in boiling water. By the way, you can also eat broccoli raw! If you want to keep the florets longer, you can also freeze the broccoli.