Broccoli
ब्रोकली
Fresh Produce
Holds its shape under hard dry heat, which is why it takes a tandoor-style marinade where cauliflower would collapse.
What to know
The stalk cooks far slower than the florets. Cut the head so every piece carries about the same length of stem, and peel and slice the thick base rather than throwing it away.
- Choosing it
- Tight, dark blue-green heads with no yellowing beads. Yellow means old, and old broccoli tastes sulphurous however it is cooked.
- Storing it
- Refrigerate loosely wrapped; it goes limp within a few days.
- If you cannot get it
- Try: cauliflower
Measures
- 1 piece ≈ 350 g
- 1 cup ≈ 90 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using broccoli
None published yet.