Broccoli

Broccoli

By
From
Encyclopedia of Food and Cookery

A member of the cabbage and cauliflower family. Choose broccoli with tight heads which are dark green with no hint of yellow. See also: Gai larn.

Basic preparation: cut off most of the stalks, leaving 5–8 cm attached to flower heads.

To cook: drop into boiling salted water and cook, uncovered, for about 8 minutes or until just tender. Drain and serve immediately or refresh under cold running water to be served cold, or reheated later according to recipe instructions.

Ways to serve broccoli:

–Serve hot with melted butter and lemon juice or with hollandaise sauce

–Cover partially cooked broccoli in cheese sauce, sprinkle with grated cheese and bake in a preheated moderate oven for 20 minutes.

–Serve cooked broccoli cold, coated with mayonnaise

–Combine hot chopped broccoli, melted butter, finely chopped parsley, snipped chives and crumbled crisp bacon or chopped tinned anchovies in a sauce to pour over hot pasta.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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