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Broccoli- storage tips and recipes

Broccoli

 

Broccoli should be kept unwashed, trimming only the large leaves. Stored in a perforated, plastic bag in

the refrigerator, it will keep fresh for several days. To prepare, first rinse the broccoli, if necessary, soak

upside down in cold, salted water. Broccoli is best when quickly steamed or stir-fried. Overcooking

enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a

minimum amount of time until tender, but still crisp. Although raw broccoli is often served as crudités

with dip, a quick blanching will both tenderize and reduce the strong flavor. 

 

Broccoli will take 8-15 minutes to steam, 4-8 to blanch.  Test for doneness by piercing the stalks with a

knife point.  The knife will pierce easily, but the broccoli should remain crunchy.  If you plan to use it

later cool by plunging immediately in cold water.  Drain and pat dry. Steam or blanch broccoli before

sautéing or stir-frying. 

 

The stalks and stems of the broccoli are edible, too.  If you only need the florets for a dish, do not toss

the stems!   Peel, blanch for two minutes, and freeze up to three months for use in soups and stews. If

you plan on using the stalks and florets in the same dish, the stalks will take a few minutes longer to

cook unless you peel them first. To peel, insert a paring knife blade under the skin at the base and pull

up.  The skin pulls off easily, breaking off at the buds.  Cut stalks into thin julienne strips or diagonal

slices for soups or sautés.

 

 

Roasted Lemony Broccoli                         

Ingredients:

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

Juice of ½ lemon

Sprinkle of Parmesan cheese (optional)

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread

the broccoli out in an even layer on a baking sheet.

3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20

minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli

before serving for a refreshing, tangy finish.

 

Note: You could probably do the same with cauliflower, or even mix them together!

 

 

Alyson&#39;s Broccoli Salad                                       Submitted By: JJOHN32 to allrecipes.com  

 

Ingredients:

10 slices bacon

1 head fresh broccoli, cut in bite size pieces

1/4 cup red onion, chopped

1/2 cup raisins

3 tablespoons white wine vinegar

2 tablespoons white sugar

1 cup mayonnaise

1 cup sunflower seeds

 

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble

and set aside.

2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the

vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at

least two hours. 3. Before serving, toss salad with crumbled bacon and sunflower seeds. Servings: 6

 

 

Brilliant Sauteed Broccoli                 Submitted By: Doppio Sous to allrecipes.com

Prep Time: 15 Minutes                                   Ready In: 25 Minutes  Servings: 6

INGREDIENTS:

 

1 pound broccoli florets

3 tablespoons finely grated Parmesan

cheese

1 teaspoon brown sugar

2 tablespoons olive oil

1 teaspoon red pepper flakes

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

DIRECTIONS:

1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the

water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the

broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using

the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli

completely in the ice water for a minute or two. Remove and place in a dish that has been lined with

paper towels. This part can be done up to two days in advance.

2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.

3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red

pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove

from the heat and dust with the Parmesan cheese mixture.

 

 

Roasted Garlic Lemon Broccoli

Submitted By: NERDYCHEESECAKE to allrecipes.com

Prep Time: 10 Minutes          Cook Time: 15 Minutes         Ready In: 25 Minutes

INGREDIENTS:

 

1 head broccoli, separated into florets

1 teaspoon extra-virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 clove garlic, minced

1/4 teaspoon lemon juice

 

DIRECTIONS:

1.          Preheat the oven to 400 degrees F (200 degrees C).

2.         In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic.

Spread the broccoli out in an even layer on a baking sheet.

3.         Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to

20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli

before serving for a refreshing, tangy finish.

 

 

Broccoli Salad

From simplyrecipes.com

 

1 teaspoon salt

5-6 cups fresh broccoli florets (about 1 pound of florets)

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed (or fresh peas if you can get them)

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey

 

Method

1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2

minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green,

and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer

and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and

immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl.

In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and

toss to mix well. Chill thoroughly before serving.

Serves 4 to 6.

 

 

Broccoli Stir Fry

Recipe by Vicky

1 head broccoli, cut into florettes                                        

1 red pepper

1 Tbs. chopped ginger

½ tsp salt

½ tsp sugar

½ water chestnuts

1 Tbs. olive oil

1 clove garlic, chopped

2 Tbs. white wine

1 tsp. lemon peel

 

Heat oil in frying pan, stir-fry garlic, ginger and salt. Add broccoli, peppers, and water chestnuts and stir-

fry for about 1 minute. Add wine. Cover and steam for 2 minutes. Add sugar, lemon peel, and additional

wine if necessary. Heat through for 1 minutes.               

                                              

 

Sesame Broccoli                                                    Submitted by Myra Innes to allrecipes.com

Ingredients:

1 cup water

1 pound fresh broccoli spears

1 tablespoon sesame seeds

4 teaspoons olive oil, divided

1 tablespoon sugar

1 tablespoon lemon juice

1 tablespoon soy sauce

 

Directions:

1. In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7

minutes or until crisp-tender.

2. Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove

from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. drain broccoli; toss with

sesame seed mixture.

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