Slightly bitter, grassy. Roasting brings out sweetness.
Broccoli
The flowering head of a cabbage relative. Bred by humans over centuries.
What's in it
- · Fiber
- · Vitamin C
- · Vitamin K
- · Sulforaphane precursors (from chewing/chopping)
How it's cooked
- · Steamed
- · Roasted
- · Stir-fried
- · Blanched and shocked
- · Raw (florets in salad)
Around the world
Italian orecchiette with broccoli and anchovy. Chinese stir-fry with garlic. American roasting sheet-pan with olive oil and salt.
Commonly paired with
GarlicLemonOlive oilAnchovy or fish sauceChili flakesSesame
Texture
Crisp when raw, tender when steamed, caramelized and chewy when roasted.
Questions to investigate
- · Steamed vs roasted — same broccoli, two different foods.
- · Chop and let sit 5 minutes before cooking — traditionally believed to preserve more of the sulforaphane compounds.
Your meals with broccoli
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