Broccoli
Cruciferous vegetable, with a mild, vegetable-like flavour and compact florets. It is best to choose firm pieces with a deep green colour and no yellowing. It should be stored in the refrigerator and can be steamed, briefly cooked, sautéed or baked; a short cooking time helps to maintain its texture and colour.
What it offers and why to use it
Cruciferous vegetable, with a mild, vegetable-like flavour and compact florets. It is best to choose firm pieces with a deep green colour and no yellowing. Store in the refrigerator and it can be steamed, briefly cooked, sautéed or baked; a short cooking time helps to maintain its texture and colour. Taste before seasoning and adjust the rest of the recipe to its moisture, fat, salt or sweetness.
Profile defined by its recipe; it can concentrate salt, fat, acidity or sweetness.
From shopping to cooking
Choose
When buying broccoli, check the ingredients, allergens, date, and condition of the packaging. Compare salt and sugars between options.
Store
Follow the instructions carefully. Once opened or cooked, store properly in the refrigerator and consume within the specified time.
Prepare
Taste before seasoning and adjust the rest of the recipe to its moisture, fat, salt, or sweetness.
How to make the most of it
Good pairings
Combine according to your preferences with breads, vegetables, meats, fish, cheeses, pasta or snacks.
How to substitute it
Tenderstem broccoli, cauliflower or Romanesco can be used, with cooking time adjusted to the size of the florets.
Recipes with broccoli
Rice with broccoli and garlic clams
Pescatarian Includes 30 min resting
Tagliatelle with broccoli sun-dried tomatoes and clams
Pescatarian Includes 30 min resting
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