Broccoli
Broccoli was cultivated by the Romans as wild
cabbage. No doubt because it looks like a small tree, the word
broccoli comes from the Latin brachium which means branch.
Usually green, broccoli can also be purple or white. It should
be picked before its small yellow flowers appear. Different
varieties of broccoli have been developed, notably the
broccoflower, a cross between cauliflower and broccoli.
Broccoli is a true champion in the fight against cancer. It
contains two substances that prevent cancer-causing agents from
developing.
- Select broccoli that is firm with good colour and tight clusters.
- Reject yellow limp broccoli that have flowers starting to develop and wilting stalks.
- Broccoli can be eaten raw with a dip or in a salad.
- Cooked, broccoli should be al dente (tender but still crunchy) to retain its fresh taste.
- The broccoli florets cook faster than the stalk.
- Steaming is the best way to cook broccoli to retain all its nutritional elements. Place the stalks in a double boiler first, the florets a few minutes later. The stalks take about 12 minutes or so to cook, the florets 4 or 5.
- Cooked broccoli can be eaten warm or cold. It can be served as a vegetable accompaniment, topped with melted cheese or covered with béchamel or hollandaise sauce.
- Broccoli can be added to soups, omelettes, soufflés, stews or pasta.
Click here and discover all our delicious broccoli recipes !
Broccoli is available year-round in the produce section of your local METRO supermarket.
Broccoli is an excellent source of potassium and vitamin C. It also contains folic acid, vitamin A, magnesium, pantothenic acid, iron and phosphorous. Like all other cruciferous vegetables, broccoli contains nutrients that help fight cancer.
Broccoli deteriorates quickly. It yellows, its flowers wither and the stalk wilts. Broccoli can be kept from two to five days in the crisper drawer of your refrigerator. Broccoli can also be frozen once blanched. It should be eaten within twelve months of freezing.