Fresh and organic, these delightful potato and broccoli burger! Also the leeks … a delicious...Read More
Broccoli (Brassica oleracea var. Italica) is a green or purple cauliflower like the cabbage family, of which the buds are loved. In contrast to cauliflower, the buds are fully developed at broccoli.
The origin of broccoli can be found in Asia Minor – present-day Turkey. Because the plant grows equally well in milder climates, broccoli is now widely cultivated in Italy and Spain.
Like broccoli, cauliflower can best bring half an hour before cooking in cold salted water to drive small insects.
Not everyone knows that stem and leaf are just as suitable for consumption as the flower buds. Even more: the leaves contain more carotene … throw away is a sin.
If you prepare the broccoli as a whole, put it upright in a pan of salted water to steal the boiled but steamed florets. First cut the wood-like end of the steal and off depending on the quality you peel away the outer fibers. Remove the broccoli from the pan once the florets al dente: the softer and papperiger they are, the more they lose their delicious taste and fresh color.
The vegetables are very healthy. It is rich in vitamin C, iron and beta-carotene and also contains folic acid and potassium. By the way: the darker the color, the higher the levels of beta-carotene.
Broccoli is hard to keep. After a few days, they dry out, they yellows and becomes limp and chewy. In the fridge, you wrap them in plastic wrap best. Long-term preservation happens like cauliflower, namely inzuren. But you can also freeze broccoli (several months), before you blanch him quite a few minutes.