Originally, broccoli originates from Asia Minor and in Europe it was only known in Italy until the middle of the 16th century.
Broccoli is a type of cabbage which in my opinion is wrongly undervalued. It is often overcooked and kind of overcooked even in restaurants. It then looks grey-brown and is soft. The taste is also slightly ‘cabbagey’.
Today I would like to show you how you can quickly and easily create a visually appealing and very tasty vegetable side dish.
Cook broccoli green
But how does that work, how does broccoli stay green, tender and yet firm to the bite?
You cut the florets from the stalk and heat water with salt (Salz) until it boils. As soon as the water boils, the florets come in and stay in the boiling water for about 2 – 3 minutes. Pour it out in a sieve and quench it in cold (running) water.
Then keep warm in a pot with some (olive) oil. Ideally prepare them just before serving.
A tiny bit of nutmeg and garlic go very well with it as spices. You can also decorate it with roasted almond leaves or pine nuts.
Bon appetite!
Steaming
Steaming is said to be the gentlest way to cook broccoli. I will try it and report about it later. Steaming preserves more of the ingredients.
Raw vegetables
Broccoli can also be used as a raw vegetable. A recipe for a tasty salad with carrot and apple is enough.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Why in English?
I translated the original broccoli recipe into English because it has so many hits from the USA. I still don’t know why, maybe one of the readers will contact me. Here you find the German recipe for Brokkoli.
Gutes Gelingen beim Kochlöffel Schwingen!
Recepies with broccoli
Südtiroler Geschnetzeltes mit gebratener Polenta und Brokkoli
#leckerwirtz #keto #leckerwirds #meinkochplatz #broccoli #brokkoli
Broccoli should remain green and crispy after cooking.