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Broccoli
You may most remember broccoli as the vegetable former President George H. W. Bush would not eat. This deep green vegetable with a hint of purple, which is a relative of cabbage, cauliflower and Brussels sprouts, resembles little trees with tight clusters of tiny buds that sit on stout stems. If the stems are tough, peel
before cooking. Eat this nutritious veggie raw, boiled, steamed, baked in a gratin or cooked in soup.
How to Buy
Choose firm, compact, dark green clusters; avoid thick, tough stems.
How to Prepare
Trim off large leaves; remove tough ends of lower stems. Wash broccoli; peel if desired. For spears, cut lengthwise into 1/2-inch-wide stalks. For pieces, cut lengthwise into 1/2-inch-wide stalks, then cut stalks crosswise into 1-inch pieces. If desired, cut flowerets into bite-size pieces.
How to Cook Conventionally
Boil: Spears-uncovered 5 to 7 minutes or until stems are crisp-tender. Flowerets-uncovered 3 to 5 minutes
or until crisp-tender.
Steam: Covered 10 to 11 minutes or until stems are crisp-tender.
How To Microwave
Spears-Place with just the water that clings to spears in 8-inch square microwavable dish in spoke pattern with flowerets in the center. Cover with vented plastic wrap. Microwave 6 to 8 minutes or until stems are crisp-tender. Let stand 2 minutes.
Pieces-Place with just the water that clings to pieces in 2-quart microwavable casserole. Cover. Microwave 5
to 7 minutes or until crisp-tender. Let stand 2 minutes.
Recipes:
Cheesy Broccoli
Company Broccoli Three-Cheese Bake
Skillet Ham and Vegetables au Gratin
Cheesy Broccoli-Potato Soup
Spicy Shrimp and Broccoli
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