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Broccoli




Source of Recipe


Internet


List of Ingredients




Broccoli is available all year, with a peak season from October through April.
Select a bunch that is dark green with tightly closed flowerets. The stalks should be firm, without leggy branches. The buds should be tightly closed and the leaves crisp. Also the stronger broccoli smells, the older it is. Refrigerate, unwashed, in a plastic bag, for up to four days.

If you peel the tough fibrous outer layer off broccoli stems, it cooks faster, makes it esier to digest, and is more attractive.

Broccoli stems can be cooked in the same length of time as the flowerets if you make "X" incisions from top to bottom throught stems.

Cooking Broccoli
Be sure to cook broccoli quickly, since long cooking not only makes it soft and flavorless, but also destroys it's rich nutrients.

Salt helps to keep broccoli green. The stalks, when peeled are good toe at also. Leaves are edible but give a better appearance if cut off.

TIP: To remove the smell of broccoli cooking, throw a couple of thick chunks of bread into the cooking water.



Recipe