How To Cook Broccoli (and Two Healthy Recipes)

The broccoli is green relative of cauliflower we like. Those little saplings quickly become a delight simply seasoned or briefly cooked. The best broccoli are those that look tight and compact, dark green, fresh and firm. These will last longer in the fridge, they will take longer to yellow, but like all fresh vegetables it is better to consume them as soon as possible.

Broccoli leaves are also eaten. It’s like spinach leaves, so don’t throw them away. When you make a scramble, a stir fry or recipes with chard or spinach, also add the broccoli leaves cut into the same sizes.

The florets of broccoli, which are the most used, can be eaten raw, eg in salads. The oil and lemon dressings greatly improve its flavor and make it more pleasant. If you prefer, you can marinate it before, like this, raw.

The stems can be used to make vegetable broth. The lower parts of the trunk will surely be very woody, but the upper parts, closer to the florets, are tender and juicy both in broths and sautéed. You just have to peel it a bit with the vegetable peeler and it is ready to go.

How to cook broccoli

The best ways to cook broccoli are anything except boiled (except for specific dishes such as stews and stews, of course).

Broccoli tends to give off unpleasant odors when boiled, just like cauliflower and other cabbages, because it also contains those foul-smelling organosulfur compounds. It also needs a little cooking time, and when boiled, especially if it goes with other vegetables, it is easy for it to pass and end up soft and brittle.

Steamed

Steaming is a very good way to cook broccoli. It is also fast and very easy. But how do you steam broccoli?

You just have to wash it, break it into florets and put it in the steamer. In 5 minutes you will have it ready, with a super bright green color and an irresistible al dente texture. And with a very good flavor, too.

Grilled or sautéed

The way I like it best is to do it grilled or sautéed. Sautéing broccoli or grilling does not require any prior cooking. We simply take our broccoli, break it up into florets, cut them lengthwise and skillet.

In 3-5 minutes you have a broccoli with a taste very different from boiled, more roasted,
more aromatic and smoked. It is great for stir-fries with oriental noodles and other vegetables.

Baked

Baked broccoli is also very good: you just have to be careful that the florets are not toasted too much, since they are more delicate than those of cauliflower.

In general, to cook broccoli in the oven it takes about 15 minutes at 180 ºC and you can put it with other vegetables that are made quickly to take advantage of the fact that you turn on the oven.

How is bimi cooked?

The bimi is also a type of broccoli, longer and with the smallest florets. That is, what we eat more is the stem and leaves than the flower head.

Bimi can be cooked exactly the same as broccoli but you don’t need to cut it: just wash it well. The best way to do it is in the pan, sautéed, as if they were asparagus. This way it is delicious.

2 very easy recipes with broccoli

Here are two of my favorite recipes with broccoli so you can enjoy it to the fullest.

Pasta recipe with broccoli and sauce

Ingredients:

• 250 g of sharks or macaroni
• 1 large broccoli
• ½ onion
• 200 ml of soy cream for cooking
• 2 tablespoons debittered brewer’s yeast
• ¼ teaspoon basil
• ¼ teaspoon thyme
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Chopped parsley to taste for serving

preparation:

1. Bring the pasta to a boil according to the directions on the package.
2. Meanwhile, chop the onion finely and fry it over medium heat in a pan with the olive oil and a little salt.
3. Wash the broccoli, break it into florets (if they are medium or large, cut them in half) and add them to the pan, along with the salt and herbs. Brown it all together until the dough is done.
4. Add the brewer’s yeast and cream to the pan and mix well. Remove from heat when creamy.
5. Serve the pasta with the broccoli and sauce on top.

Broccoli gratin recipe

Ingredients:

• 2 medium broccoli
• 6 tablespoons whole wheat flour
• 2 cups soy or oatmeal drink (unsweetened and flavored)
• ½ cup grated vegan cheese (serves any that has a lot of flavor or melts)
• ½ cup plain or corn breadcrumbs
• 4 tablespoons of olive oil

preparation:

1. Preheat the oven to 200ºC.
2. Wash the broccoli, remove the stems, divide them into florets and place them on a platter or large baking sheet, sprinkling them with salt.
3. In a saucepan, heat the oil over medium heat. Add the flour little by little, stirring until it forms a roux. Add the vegetable drink of choice little by little until it becomes a rather liquid béchamel. Season to taste.
4. Pour the bechamel over the broccoli and sprinkle on top with the vegan cheese and breadcrumbs.
5. Bake at 200 ºC until the top is well browned. Serve hot.

How to preserve broccoli

When you buy broccoli, store it immediately in the fridge, preferably in a bag or a half-open container so that it “breathes.” This way we prevent mold from growing.

Broccoli is sensitive to the ethylene produced by apples, pears, tomatoes, or peaches when ripe, so keep it away from all these fruits and vegetables if you don’t want them to turn yellow (and brown) quickly.

If you want to freeze it, first break it up into florets and blanch it for 2 minutes. Dry it well, put it in containers suitable for freezing and store it in your freezer. It will last you perfectly 6 months.