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Broccoli Tips

Broccoli Tips:

If you only need the florets for a dish, do not throw out the stems. Peel them, blanch them for two minutes, and freeze them for up to 3 months. They can be used later in soups and stews. Alternatively, trim away the tough outer layer and eat the tender inner stalk raw while you are cooking!

  • If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1 to 2 minutes before adding the florets, as the stalks take longer to cook.
  • The stems of broccoli are delicious in stir-fries and soups.
  • Do not add acids like lemon or vinegar while cooking, as it will turn the broccoli a grayish-green colour.  Add just before you’re ready to serve.
  • Broccoli, broccolini, and cauliflower may be used interchangeably in many recipes.
  • 1 pound of broccoli = 1 ½ cups sliced or chopped


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