Broccoli Florets Prepared 1kg – Superb Product
Broccoli Florets Prepared 1kg – Excellent Value
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Broccoli Florets prepared daily so as to ensure freshness and for Shelf Life all Vacuum Packed in 1kg Bag.
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We can also take orders for all Vegetable Prep so as to make Chefs life so much easier each day and prices we offer are competitive.
Broccoli Stems and Root Removed – Delivered Chilled
How do you prepare Broccoli before eating
Broccoli can be eaten raw but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavor.
Broccoli can also be steamed, sautéed, and roasted. You could even throw long spears on the grill!
Why you shouldn’t eat Broccoli Raw
Vegetables that belong to the cabbage family such as cauliflower, Brussels, broccoli, and sprouts should never be consumed raw.
These vegetables contain sugar that is difficult to digest. Eating these vegetables raw may lead to a number of gastronomical problems.
How do you get the Gas out of Broccoli
One way you can try to reduce the gas-producing effects is to boil them first, and then roast or sauté them.
Eating sprouts with complex carbs like rice can also help, but the best suggestion is to introduce them into your diet slowly.
Broccoli and French Beans
Ingredients
You just want to parboil the broccoli at this point since you will sauté it later on.Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water.
When broccoli is completely cool, place it in a colander and allow to drain.
Refresh the bowl of iced water.
Bring the water back to a boil.
Add beans and cook for four minutes.
Like the broccoli, you just want to parboil the beans.
Remove from pot with spider strainer and add to iced water.
When beans are completely cool, add them to the colander and allow to drain.
In a large sauté pan, heat olive oil. Broccoli Florets Prepared
When almost smoking, add the garlic and sauté for about 45 seconds. When the garlic starts to brown, remove immediately and discard.
Overcooking the garlic will impart a very bitter taste to the dish.
Add the chilli flakes, broccoli and beans to the pan and cook for five minutes.
Season with salt and pepper and serve immediately.
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Broccoli and Cheddar Soup
Ingredients
1. Separate the stems and the florets from the broccoli.
Trim and discard the bottom of the broccoli stems and peel the tough outer layers.
Finely chop the stems and coarsely chop the florets and set aside separately.
2. Mist a large pot with non-stick cooking spray and heat over medium heat.
Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil.
Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
3. Meanwhile, combine the reserved florets and 125ml water in a small saucepan.
Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
Stir in the Cheddar, Worcestershire and milk.
Season with salt and pepper. Garnish with the spring onions.
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