Broccoli
Broccoli
The champion cruciferous vegetable, broccoli is thought to have strong
anticancer compounds. Broccoli is also strong in vitamins A and C, as well as
calcium, phosphorus, potassium, and zinc. Choose broccoli with tightly closed
buds,… the greener the better. You can eat the stems as well as the florets;
peel them and cut them into 1/2 -inch pieces, then cook them about 3 minutes
before you add the florets – 4 or 5 minutes more and they should be done, firm
but tender. [Broccoli is also a champion in the carb department: you can have a
whole cup of it for a mere 2.2 carbs.]
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Broccoli Purees
Cook the broccoli stems in boiling salted water for 5 minutes, then add the
florets and cook for another 5 minutes or until tender. Drain and puree the
broccoli in a food processor or in a food mill; add enough heavy [scd] yoghurt
to make a thick puree. Add salt and pepper to taste.
Finish with a little butter and grated nutmeg.
Or finish with a little butter, some grated Parmesan cheese, and a touch of
roasted garlic puree.
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Leftover Broccoli
Make extra broccoli and cook the chopped leftovers in a generous tablespoonful
of olive oil to which you’ve added a smashed clove of garlic. Add salt and
pepper to taste and toss in a few red pepper flakes, to taste. Remove the garlic
before serving
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Broccoli With Sun-dried Tomatoes
Microwave chopped broccoli florets and toss them with grated Parmesan and some
slivered sun-dried tomatoes.
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Broccoli and Cauliflower With Lemon Butter
Cook broccoli with cauliflower. Boil or microwave – don’t steam it or it will
turn a terrible color- and sauce it simply with butter, lots of lemon juice,
salt, and pepper.
[adapted from the low-carb cookbook.]
This entry was posted on Wednesday, August 12th, 2009 at 3:07 am and is filed under Foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
