Originally from Italy, broccoli is incredibly versatile and ideal to create tasty vegetarian and vegan recipes. With its tree-shaped appearance, it is a popular food with toddlers and kids. To avoid any food waste, make sure to eat both florets and stalk.
How to cook broccoli
Broccoli has an impressive nutritional profile which makes it popular. To preserve its nutrients broccoli is best eaten raw, slightly steamed or stir-fried. Unless you are preparing broccoli soup, make sure not to overcook it. I also love to add some raw broccoli to boost my smoothie nutritional content.
What pairs well with broccoli?
Broccoli makes also a welcome addition to pasta, rice, quiches, pies or soups! It goes well with peppers, capers, lemon, thyme, basil, walnuts, almonds and of course cheese. Who does not like a bowl of broccoli and stilton soup or a comforting broccoli and cheese bake? It is really versatile and pairs well with a wide range of world cuisines from French, English, Italian to Asian. If you are looking for some tasty broccoli recipes then try my vegetarian Broccoli & Cauliflower Cheddar Fritters, Broccoli Brown Rice Asian Salad, Warming Broccoli & Spinach Soup, my vegan Broccoli Curry with Chickpeas, Melon, Kale & Broccoli Smoothie, as well as my all-time favourite Broccoli Salad with Maple Ginger Dressing vegan recipe.
UK Season: April to October.
Nutritional Content: Anti-Inflammatory and with antioxidant properties, broccoli is a nutritional powerhouse. High in vitamin K, vitamin A, vitamin C, vitamin E, vitamin B-complex, chromium, folate, phytonutrients. Good source of calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.