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Details of each combination:
Broccoli in cling film, so it retains all its properties.
Steamed broccoli retains all its properties and flavour.
Steamed broccoli preserves all its properties and flavour
👨🌾 Featured product of our producers
Broccoli is a source of vitamins A and C, minerals (potassium and discrete amounts of calcium, sodium and magnesium) and fiber.
Broccoli is a source of vitamins A and C, minerals (potassium and discrete amounts of calcium, sodium and magnesium) and fiber
Broccoli can be stored unwashed (to prevent it from going mouldy) in perforated plastic bags in the fridge for three to five days. If you want to freeze it, it must be blanched beforehand. When cooking, it should be washed under running water rather than submerged. When cooking, the florets are separated or cut into uniform sizes so that they cook at the same time.
Broccoli is usually eaten boiled or better steamed, alone or with other vegetables, although it can also be eaten raw. It can be prepared in the same way as cauliflower: sautéed, covered with béchamel sauce and baked au gratin, or steamed, with mayonnaise, vinaigrette sauce and for making soups and purées.
Tip!: to avoid the odours associated with cooking vegetables such as broccoli, cauliflower or cabbage, add a sprig of celery to the cooking water.
Tip!: to avoid the odours associated with cooking vegetables such as broccoli, cauliflower or cabbage, add a sprig of celery to the cooking water
