Introduction – Broccoli is Italian for “cabbage sprout”. Broccoli is related to cabbage, Brussel Sprouts and cauliflower. Broccoli is deep green with tight clusters of florets on tiny tree-like buds known as the stem!

Science – Brassicaceae (Cruciferous family).

Season – October to April.

How to Select – Choose broccoli with a deep color and no signs of drying or yellowing.

Storage – Store unwashed in the refridgerator up to 4 days.

Nutritional Qualities – Vitamin A, Vitamin C, riboflavin, calcium and iron.

Wine Pairings – Chenin Blanc, Pinot Grigio, Zinfandel

Spices – basil, mace, rosemary, savory, sesame seeds


  • 1 lb. Fresh = 2 cups chopped
  • 10 oz. frozen = 1 1/2 cups chopped
  • 1/3 lb. Per person (serving size)


Cut florets 1/2 inch below their heads, then snap off each cluster into small bite-sized pieces.

Boil: Cover in 1 inch of water for spears (or 1/2 inch water for 1 inch pieces) and cook for 10 minutes (5 minutes for 1 inch pieces)!

Microwave: Cut florets into 1 inch sized pieces and place in 2 tbsp. water and microwave for 4 minutes. Allow to stand for 2 minutes.

Steam: Steam for 15 – 20 minutes.

Stir-Fry: Heat 1 tbsp. of oil in a skillet. Add the broccoli in ¼ inch pieces and stir fry for 1 minute. Add 3 tbsp. of liquid and cook for 4 more minutes.

Additional Information


Fusilli W/Broccoli & Garlic

  • 4 cup broccoli flowerettes
  • 6 cup garlic — thinly sliced
  • 1/3 cup olive oil
  • salt & pepper — to taste

Saute garlic in olive oil until JUST beginning to brown. DO NOT allow garlic to brown. At the FIRST sight of browning the garlic is finished. Any more cooking will make the garlic bitter. Add broccoli & toss to coat, then add this mixture to the hot, drained pasta and toss to mix completely. Season w/salt & pepper to taste & enjoy!

Yields: 4 servings

Cream of Broccoli Soup

Recipe By: Public domain recipes converted from Meal Master format

  • 1 bunch broccoli
  • 1 bouillon cube — vegetable
  • 1/2 cup butter
  • 1/8 cup soy sauce
  • 3/4 pound Swiss cheese — grated
  • 16 ounces sour cream
  • 1 pound cheddar cheese — grated
  • 6 cups water
  • 1 cup cashews — ground

Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread.

Yields: 12 servings

Broccoli Casserole

Recipe By: Joan P. Chilvers

  • 2 packages frozen broccoli florets
  • 8 ounces Velveeta (or Cheddar)
  • 25 Ritz crackers — crushed
  • 1 stick margarine

Grease a baking dish. Cut the cheese into cubes and place in the bottom of the dish. Cook and drain the broccoli. Add 1/2 stick margarine to the broccoli. Place over the cheese. Melt 1/2 stick margarine and add crumbs. Put on top of the broccoli. Bake, uncovered, at 350 for 20 – 25 minutes.

Yields: 8 servings

This article was originally published at Suite 101.

Jennifer Wickes is the editor at “Cookbook Reviews” and “Cooking With The Seasons”, which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to:

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