Broccoli

Pick it!

• Choose tight florets that are green, purplish or bluish green.
• Head should be large with a tight cluster of small flower buds and very firm stalks.
• Yellow flowers and large buds are a sign of over maturity.
• Store in the vegetable crisper of the refrigerator and use in a short period.
• Do not rinse until just before using.
• Prepare broccolini similarly to asparagus – roast or lightly sauté.
• Avoid overcooking, which produces a string sulfur odor and results in lost nutrients.

Try it!

• Broccoli is great raw with sauces or dips.
• The stalk is edible and contains a high amount of fiber – to use, peel it first.
• Cut florets into even-sized pieces for cooking.
• Steam 3-4 minutes or simmer in 1 inch of boiling water until bright green and tender crisp.
• Also great added to salads, soups, stews casseroles and stir-fry.

Ingredients

• 1 bunch broccoli, about 2 lbs.
• 3 carrots, peeled and cut into 2 inch strips
• 6 T olive oil
• ¼-t black pepper
• 1 t dried dill weed or 3 t fresh dill

Directions

1. Mix ingredients for the dill dressing and set aside – olive oil, pepper, dill weed.
2. Bring a large saucepan of water to a boil while preparing vegetables.
3. Rinse, trim stems from broccoli and peel, cut into 2 inch strips. Cut florets into small uniform pieces and set aside.
4. Prepare carrots and set aside.
5. When water is boiling, add carrots and broccoli stems. Cook for 1 minute.
6. Add broccoli florets, boil 2 minutes longer. Don’t overcook.
7. Drain, rinse under cold running water, drain again.
8. Place in a large bowl, gently toss with dressing. Serve immediately.