This month sees the welcome return of broccoli to our local menus, though this vegetable, which is part of the brassica family, can be found all year round, it is at its freshest and tastiest in April when it comes into season. Today, we’re going to focus on broccoli, how to cook it and how to avoid letting this versatile and healthy green go to waste.
First off you need to make sure you are buying the best broccoli. The simplest way to do this is to buy it fresh when it is in season. Choose broccoli that has a uniform colour and a firm stem – that way you know it is fresh and will taste amazing!
When it comes to cooking broccoli, how you do it will depend on the recipe you’re following, but there are a couple of ways you can prepare it to ensure the best flavour. Blanching is the best way to bring out the flavour and give a crisp texture, or for something softer you can steam.
You can even sauté, roast and grill it!
Did you know there are several varieties of broccoli? There is the calabrese, the tenderstem and even purple varieties, but all of them are easy to prepare, quick to cook and work well in a whole host of dishes from the humble roast to stir-fries and even pasta and stews. According to statistics, broccoli is one of the best-loved vegetables to include in family meals but it is also one of the most wasted, nearly £219 million worth of broccoli is thrown away every single year – that equates to 41 thousand tonnes!
Storage
One reason why so many of us end up having to throw out veg is because we aren’t storing it correctly. When it comes to broccoli of all varieties, make sure to keep it in the packaging it comes in or, if you’re buying from a farm shop or zero waste shop, be sure to keep it in a perforated bag in the vegetable drawer of the fridge.
Broccoli does freeze well, so if you’re not sure if you’re going to use it up in time, this is always an option. Simply blanch and cool in iced water before draining. Freeze it uncovered and then, when frozen, transfer to a bag or storage container.
Don’t just bin it!
We’ve all seen broccoli start to lose its colour and turn a bit yellow – but don’t worry, it is still safe to eat! You can revive broccoli that has lost its firmness by popping in a bowl of iced water, stalk side down for a few minutes.
You can even eat the broccoli stalks, just make sure to cook them for a bit longer than you would the florets.
Need a quick way to use it up?
Broccoli is perfect for a host of different recipes but if you have some leftover and need to use it quickly, why not use it in a pesto? You can dice the stalks and add with all the usual ingredients to create a fresh-tasting pesto with a twist. Or why not create a curry? Leftover florets are a great way to compliment the other ingredients in a Thai or other Asian inspired curry dish.
