28 Tasty Broccoli Recipes to Try (2024)

FAQs

How long does broccoli last in the fridge? ›

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

Proper preparation is key to ensuring you get the most nutrition from your broccoli. Rinse your broccoli under cold water immediately before preparation. Don't toss out your stems - they can balance out the taste, and contain a good chunk of broccoli's nutritional value. Stems can be peeled and cut into slices.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

Of course, eating spoiled broccoli is not recommended. It will not only taste and smell kind of nasty, but it can also make you sick.

Broccoli can be stored in the fridge or freezer, whole or cut into florets and can last anywhere from three to five days.

Answer. Broccoli that is turning yellow is past its peak freshness and will start to slowly lose nutrients. Try to use it while it is fresh and still green. To keep it fresh, refrigerate in a plastic bag and use within 3-5 days.

BRIGHT GREEN, BUT MUSH: Adding baking soda to water for boiled vegetables does improve their color, but at the expense of texture. FIRM, BUT UGLY: Never cook green vegetables with citrus or vinegar.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

What does broccoli do to your body? ›

Broccoli contains many vitamins, minerals, fiber, and antioxidants. Broccoli's benefits include helping reduce inflammation, keeping blood sugar stable, and strengthening the immune system. Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

To boil, place in a pan of boiling water and cook the florets for 6-8 minutes. To steam, place in a steamer over boiling water and cook for 6-8 minutes. Broccoli to be stir-fried should be separated into bite-sized florets, heat 1 tbsp of oil in a frying pan and add the florets, cook for 4-5 minutes or until tender.

Cooking: Raw broccoli is a common component of vegetable/dip platters at parties and events, of course, but eating it raw is actually more likely to lead to gas. Instead, by steaming or microwaving it, your body will have an easier time breaking it down.

It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat. Refer to the list below and watch Ethan Chlebowski's useful instructional video for the full answer. Why are a restaurant's vegetables so much better than homemade ones?

Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water.

The answer to this wonder can be summed up in just 2 words: Bacon Fat. It's true. Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these.