Feared by many children, loved by many adults, especially the younger ones:broccoli. With its rich green color, cauliflower's little brother no longer has to hide behind it. Because it's packed with healthy powers, incredibly versatile and tastes great too (even the kids will understand one day…)
It was not until the 1970s that the green cruciferous plant made its way from Italy to the Netherlands, where it was mainly offered as a frozen product. The answer:careful. Today:euphoric. Because you soon discovered how tasty broccoli is and what it contains. And even if it didn't make its way onto the Dutch plate until about 40 years ago, broccoli has a long history of showing itself, including a royal companion. Because it was Caterina de' Medici who brought the vegetable from Italy to France in the 16th century and from there to England, where broccoli ended up on the masters' plates as "Italian asparagus".
It's a shame it took so long before the firm cabbage, reminiscent of a bunch of flowers, ended up in Dutch pots. Because the low-calorie broccoli is a real powerhouse. It is full of vitamins C, K and A. So perfect for immunity, eyesight and healthy skin. There is also dietary fiber and folic acid, which is so important during pregnancy.
You can recognize fresh broccoli by the well-closed head, the pleasantly aromatic smell of cabbage, crispy leaves and stems and last but not least by the rich color. If the broccoli already has yellow spots, it is not so fresh from the harvest, but still perfectly edible. If broccoli turns yellow, it's only because the small, previously closed flowers are opening.
Broccoli does not like high temperatures or strong sunlight. It is therefore recommended to use it as soon as possible or – to preserve the ingredients and taste – to keep it in the fridge for only a few days. Packed in cling film, it stays there for up to five days.
Hint: Fruits that accelerate the ripening process, such as apples, should not be kept nearby. If you want to extend the shelf life of the broccoli, you can blanch it briefly and then freeze it.
Boiled in water and it has little taste. Broccoli haters will probably immediately think of this traumatic childhood cooking method of different types of cabbage. But broccoli can do so much more! The individual florets can be blanched briefly in water and served as a crispy side dish, they can also be baked or roasted in the oven. Add a fresh dip and the healthy snack for the TV evening is ready. In short, the softer the preparation, the more vitamins and minerals are retained.
Broccoli is of course also a good idea in a classic casserole, but also in cream soups, stews, minestrone or in a salad. Broccoli is also popular as a rice substitute for low-carb enthusiasts. Chop the broccoli, blanch it and process it in small pieces in a blender. Whether from the oven, in the pot or raw, the possibilities for preparing broccoli know no bounds.
Zero Waste Tip: there's almost nothing left of broccoli – Tangle, leaves and florets all taste great, whether in a casserole or soup.
