How to Cook Broccoli

Broccoli--meaning 'cabbage sprout' from Broccolo in Italian--was first cultivated in Italy. It belongs to the cabbage family and closely resembles the cauliflower. This vegetable is highly rich in vitamins and minerals, and has a crunchy texture. It is a dinnertime favorite and can also be used in salads. Consuming broccoli is known to reduce the risk of coronary heart disease.

Before cooking broccoli, wash it under a running tap with cold water. Avoid soaking it, as it may lead to loss of nutrients. Cut the leaves attached to the stem, and trim the stalk 1½ inches below the floret. The stalk can be cut in cubes or julienned. Cut the floret in half to make smaller pieces.

• Steam the florets, without the stems, in a steamer for about 5 minutes.
• You can even boil broccoli in salted water.
• Stir-fry the florets with black bean sauce or ginger garlic paste for about 5 minutes to enhance its taste.

• In a microwave, cook the broccoli with a little water at 150 °C for about 10 minutes
• Saute broccoli with olive oil, red pepper flakes, and garlic for about 5 minutes. This will enhance the individual flavors of the ingredients.

Baking broccoli will retain its crunchy texture and enhance its natural flavor. Baking also retains the vegetable's nutrients.

Roasting this vegetable makes it crunchier and enjoyable to eat.
Ingredients:

• 15 oz. broccoli (cut into pieces)
• ½ teaspoon oregano (optional)
• ½ cup parmesan cheese (grated)
• ¼ cup olive oil
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic paste
• Salt to taste

Take a small bowl and mix the olive oil, garlic paste, red pepper flakes, oregano, salt, and pepper. Transfer the cut broccoli into a big bowl and pour the oil mixture on top. Bake this in a preheated oven at 200 °C for 15-20 min or until it caramelizes. Remove it from the oven and garnish it with grated cheese when it is still hot so that the cheese melts.

Ingredients:

• 10 oz. frozen broccoli (chopped)
• 1 large onion (diced)
• 2 eggs
• 15 oz. ricotta cheese
• 2 cans cream of broccoli soup
• 3 carrots (thinly sliced)
• 8 oz. mozzarella cheese (shredded)
• 1 packet lasagna noodles
• ¼ cup salad oil
• ¾ lb mushrooms (sliced)
• Salt to taste

Preparation:
In a saucepan, cook the broccoli soup and frozen broccoli until it thaws. In another skillet, add salad oil, onion, and carrot, cook until the onion turns golden brown. Reduce the flame and add ¼ cup of water and stir. Cover the pan and cook till the vegetables are tender.

Remove the carrot mixture in a separate bowl and cook the salad oil with the mushrooms until they turn brown. Transfer the carrot mixture to the skillet and cook it until it thickens to a paste. Bring the water to a boil and cook the lasagna with a pinch of salt until it is firm. In a separate bowl, beat the eggs and mix the ricotta and mozzarella cheese.

Take a greased baking dish, spread the broccoli sauce and transfer half of the cooked noodles on top. Layer the noodles with the cheese mixture, the carrot mixture, and the remaining sauce. Now, top with the remaining noodles and the cheese mixture, bake it in a preheated oven at 375 °C for about 20 minutes.

Cooking this vegetable is easy and hassle-free. Children are usually fussy about eating broccoli. You can experiment with fun recipes to get them to eat it.