It is easy to prepare and requires no peeling. None of it goes to waste since the stem can be used in purées.

If the broccoli is very big, cut off the bottom of the stem, which becomes stringy.

 

Raw, steamed, fried, used in soups, soufflés or purées, broccoli is an ideal choice for cooks whose time is limited but who want to prepare healthy balanced meals.

When fresh, broccoli is sweet and tender and can be used in salads or eaten raw. To preserve all its nutrients, it is best to steam it or cook it in a small amount of water. In either case, the cooking time should be minimal: no more than 3-4 minutes. It can also be cooked in the microwave for 6-8 minutes on high power. Cooked in this way, broccoli will retain all its flavor and nutritional qualities.

The florets without the stems can be served raw as crudités, accompanied by a flavorful sauce. They are also wonderful just drizzled with some good olive oil.

Tip
Add a tablespoon of sugar to the cooking water to keep the broccoli green.
 

Good to Know
The broccoli stems have a flavor a bit like asparagus when very fresh. They should be cooked separately since their cooking time is longer than for the florets. Peel them and steam for 5-6 minutes, either whole or cut into rounds, or simmer in lightly salted water and serve as a purée or soup with a dollop of crème fraîche.

• Young broccoli can be served raw with a dip.
• Purée the stems with tarragon or rosemary to use in flan or quiche.
• Chinese style: sauté with a little ginger, rice vinegar, soy sauce, sugar and cashews.
• Italian: Sauté the florets with olive oil, a little white wine, a touch of garlic, salt, pepper and a grinding of Parmesan.
• Make cream of broccoli and add bacon bits.
• Alternate layers of broccoli mousse and salmon mousse.
• Broccoli is good in a soufflé flavoured with a bit of curry.
• Use in a stir fry with other vegetables and large flat noodles.
• Steam; serve with pear slices, diced Roquefort and white cheese sauce.