I hate to sound like your mother, but broccoli is very good for you. Now, don’t go away. The next few episodes of New Kitchen Primer are going to change your relationship with this noble veg.
Today is about how to choose a magnificent head of broccoli. Although broccoli can come in a few outfits (green, white and purple), today’s illustration is what you will typically come across. Choose a firm, heavy head with compact florets (the top part) and firm stems. Avoid a broccoli that looks like it’s ‘been around the block’. By this I mean, avoid any broccoli sporting little flowers, yellow patches or a wilted and rubbery demeanor.
In the mean time, how about the sub-text that went unmentioned when your mother was bugging you to ‘eat your broccoli’?
Cooked, broccoli is an excellent source of vitamin C and potassium. It also has folic acid, vitamin A, iron and phosphorus. Broccoli is even anti-cancerous! Now how can you argue with your mother about eating all that goodness?
If your enthusiasm knows no bounds, and if it's washed, you can eat it raw. If you are not yet that hard-core regarding veg consumption, stay tuned for the next exciting installment: What Your Mother Did Not Tell You.
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