Varieties: Broccoli isn’t sold by variety and is available year round, although it is at its peak during the winter months.
Buying: Look for heads with bright green, compact clusters of florets. The stalks should be firm and crisp. Avoid heads with yellowing florets or limp stalks.
Storing: Broccoli can be stored in a plastic bag in the fridge for up to 5 days, but make sure to keep it dry.
Preparing: Trim the stem andwash before eating. Broccoli can be eaten raw, steamed, boiled, pan-fried or cooked in the microwave.
4 quick ways with broccoli
A new twist on an easy side dish: Steam broccoli florets for about 5 minutes, then pan-fry with 2 cloves of chopped garlic, 1/4 teaspoon finely diced chilli and a handful of pine nuts. Drizzle with a little extra virgin olive oil before serving.
For those cold winter months, make a broccoli and potato soup. Sauté a chopped onion and 2 crushed garlic cloves. Add to a saucepan with a kilo of broccoli, 2 diced potatoes and 2 cups stock. Bring to the boil, reduce heat and simmer for 15 minutes. Blend in a food processor until smooth, season to taste and serve.
Add blanched, chopped broccoli to your next vegie pizza.
Next time you make mashed potatoes, gently mash in some steamed broccoli and a handful of low-fat grated cheddar cheese.
Did you know? Broccoli is high in vitamins A and C, and folate. High broccoli consumption has been shown to be beneficial in the prevention of heart disease.