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Broccoli and Calabrese

How to prepare Broccoli and Calabrese

How to cook Broccoli and Calabrese

 

Broccoli Recipes  |  Growing Broccoli |  What's In Season 
More Vegetables -  Prep & Cooking times

 

 Common Names: Broccoli, Sprouting Broccoli, Calabrese
Family: Brassicaceae
In Season: July - October   (best)
Buying: The florets should be compact and green (or purple, if choosing purple sprouting with no yellowing. The stalks should be firm and not rubbery
Storing: In the refrigerator for 4-5 days
Allowances: 2-3 florets with partial stem per person
 

General - Preparing Broccoli or Calabrese

Wash well in cold water. Break the broccoli into florets and remove most of the thick parts of the stems and any leaves if desired although these are perfectly edible. Tenderstem varieties can have most of the stem left in tact (about 12.5cm/5-inches)

 

NB  The name broccoli properly refers to purple or white varieties. The green varieties are actually Calabrese

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x Y x x x

 

Cooking times and suitable methods for cooking Broccoli or Calabrese
     

Bake/Roast

 x

 

Boil

 y

4 - 8 minutes

Fry/Sauté

 y Small florets and the sliced stems can be stir-fried for 2-3 minutes

Microwave

 y  3-5 minutes

Steam

 y 5 - 10 minutes

Stuff

 x  

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