	Common Names:	Broccoli , Sprouting Broccoli, Calabrese
	Family:	Brassicaceae
	In Season:	July - Octoberï¿½ï¿½ (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

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General - Preparing Broccoli or Calabrese

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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)

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NBï¿½ The name broccoli properly refers to purple or white varieties. The green varieties are actually Calabrese

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	x	x	x	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	Y	x	x	x

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Cooking times and suitable methods for cooking Broccoli or Calabrese
ï¿½	ï¿½	ï¿½
Bake/Roast	x	ï¿½
Boil	y	4 - 8 minutes
Fry/Sautï¿½	y	Small florets and the sliced stems can be stir-fried for 2-3 minutes
Microwave	y	ï¿½3-5 minutes
Steam	y	5 - 10 minutes
Stuff	x	ï¿½

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