Broccoli

Broccoli got its name from the Italian word “brocco” which means branch or arm. Broccoli was first cultivated in ancient Roman times and Roman farmers called it the “five fingers of Jupiter” because of its curative and preventative properties.

How to Use

Broccoli can be served raw or cooked. Raw broccoli can be added to salads. Serve cooked broccoli as an accompanying vegetable it goes particularly well with chicken or fish dishes. Serve it simply steamed or dress with melted butter or olive oil and lemon juice. Broccoli can be added to stir-fry dishes and cooked florets make a tasty and colourful addition to pasta sauces or bakes.

How to Prepare

Broccoli is often sold ready-trimmed so there is very little wastage. Trim the stalk using a small sharp knife. Cut into even-sized florets and rinse in cold water.

How to Cook

Broccoli can be boiled, steamed or stir-fried. It is easy to overcook broccoli its beautiful vivid bright green colour turns to a dull greenish grey and it loses its crisp texture. To boil broccoli, place the florets in a pan of salted boiling water and cook for 6–8 minutes. To steam broccoli, place it in a steamer and cook for 6–8 minutes. To stir-fry broccoli, break it into bite-sized florets, heat 1 tbsp of olive oil in a frying pan and add the florets, cook for 4–5 minutes or until tender.