Broccoli
£1.00
In stock
Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked.
Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.
Broccoli is harvested year-round, though it is a cool weather crop with a peak season from October through April.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures.
Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup.
Add chopped broccoli florets to egg custard, pour into par-baked tart shell and bake until set.
Toss fresh broccoli with grated carrots and a mayo-based dressing for a cold salad.
Cook chopped broccoli with cream, then puree and strain into a sauce for seafood or pasta.
Broccoli will keep, refrigerated for up to a week.
Freshly cut broccoli is sweet and tender enough to be eaten raw.
Simply break the vegetable off into it’s natural florets.
To cook broccoli, stem, break up the florets and briefly boil in very little water.
Alternatively you can steam the vegetable after carefully breaking it up.
Although many people discard the stem, this can be eaten too.
Simply slice it thinly and boil with the rest of the broccoli.
Store broccoli wrapped, in the fridge.
You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated.
Suitable for home freezing.
Remember to wash all fruits & veggies before eating.
| Size | Approx. 350g |
|---|---|
| Dietary | Biodegradeable, Dairy Free, Gluten Free, Plastic Free, Vegan, Vegetarian, Wheat Free |
Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked.
Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.
Broccoli is harvested year-round, though it is a cool weather crop with a peak season from October through April.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures.
Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup.
Add chopped broccoli florets to egg custard, pour into par-baked tart shell and bake until set.
Toss fresh broccoli with grated carrots and a mayo-based dressing for a cold salad.
Cook chopped broccoli with cream, then puree and strain into a sauce for seafood or pasta.
Broccoli will keep, refrigerated for up to a week.
Freshly cut broccoli is sweet and tender enough to be eaten raw.
Simply break the vegetable off into it’s natural florets.
To cook broccoli, stem, break up the florets and briefly boil in very little water.
Alternatively you can steam the vegetable after carefully breaking it up.
Although many people discard the stem, this can be eaten too.
Simply slice it thinly and boil with the rest of the broccoli.
Store broccoli wrapped, in the fridge.
You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated.
Suitable for home freezing.
Remember to wash all fruits & veggies before eating.
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