By James Tanner
Broccoli is a green vegetable from the cabbage family. It is generally sold in heads, which have multiple florets branching off a central stem, and sometimes have leaves still attached (these are also edible, but usually discarded). Packed with nutrients, it is best briefly steamed, stir-fried, or eaten raw.
Express bacon and pesto pasta
Spiced soy roast chicken
Sichuan pepper beef stir-fry
Broccoli and salmon bake
Rolled roast loin of pork with homemade apple sauce
Kids’ cheese and vegetable frittata
Curried chicken and rice salad
Italian broccoli and egg salad
Broccoli soup
Garlic, chilli and broccoli stir-fry
The most common variety of broccoli is calabrese, which is available all year round. Long-stemmed sprouting broccoli, which may be either green or purple, is in season during the spring, and romanesco, which is pale-green in colour, and closely related to the cauliflower, appears in the autumn. Look for tightly packed, dark-green or purple heads with no signs of yellowing or flowers, and firm stems.
Fresh broccoli should be refrigerated in breathable wrapping, and consumed within 2-3 days of purchase. To freeze it, steam or blanch it to your taste, cool in iced water, drain, and freeze in a sealed container for up to 12 months.
Article by Felicity Cloake
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