Broccoli

Broccoli
By Jennifer A. Wickes
Copyright 2002

Introduction
Broccoli is Italian for "cabbage sprout".

Broccoli is related to cabbage, Brussel Sprouts and cauliflower..

Broccoli is deep green with tight clusters of florets on tiny tree-like buds known as the stem!

Science
Brassicaceae (Cruciferous family).

Season
October to April.

How to Select
Choose broccoli with a deep color and no signs of drying or yellowing.

Storage
Store unwashed in the refridgerator up to 4 days.

Nutritional Qualities
Vitamin A, Vitamin C, riboflavin, calcium and iron.

Wine Pairings
Chenin Blanc, Pinot Grigio, Zinfandel

Spices
basil, mace, rosemary, savory, sesame seeds

Equivalencies
1 lb. Fresh = 2 cups chopped
10 oz. frozen = 1 ½ cups chopped

1/3 lb. Per person (serving size) Preparation
Cut florets ½ inch below their heads, then snap off each cluster into small bite-sized pieces.
Boil: Cover in 1 inch of water for spears (or ½ inch water for 1 inch pieces) and cook for 10 minutes (5 minutes for 1 inch pieces)!
Microwave: Cut florets into 1 inch sized pieces and place in 2 tbsp. water and microwave for 4 minutes. Allow to stand for 2 minutes.
Steam: Steam for 15 - 20 minutes.
Stir-Fry: Heat 1 tbsp. of oil in a skillet. Add the broccoli in ¼ inch pieces and stir fry for 1 minute. Add 3 tbsp. of liquid and cook for 4 more minutes.

Additional Information
http://www.broccoli.com

Recipes

Fusilli W/Broccoli & Garlic

4 cup broccoli flowerettes
6 cup garlic -- thinly sliced
1/3 cup olive oil
salt & pepper -- to taste

Saute garlic in olive oil until JUST beginning to brown. DO NOT allow garlic to brown. At the FIRST sight of browning the garlic is finished. Any more cooking will make the garlic bitter. Add broccoli & toss to coat, then add this mixture to the hot, drained pasta and toss to mix completely. Season w/salt & pepper to taste & enjoy!

Yields: 4 servings

Cream of Broccoli Soup
Recipe By: Public domain recipes converted from Meal Master format

1 bunch broccoli
1 bouillon cube -- vegetable
1/2 cup butter
1/8 cup soy sauce
3/4 pound Swiss cheese -- grated
16 ounces sour cream

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