Broccoli Goes Gourmet
It got a bad rap during the first Bush administration (the president was public in his dislike of this nutritional powerhouse), but broccoli just may be making a comeback. This month’s issue of Bon Appétit offers a host of reasons to bring broccoli, and its relatives broccolini and broccoli rabe, back to the table.
Sadly, most broccoli-haters haven’t had the opportunity to try this flavorful veggie in its freshest and most delicious form. Overcooked and soggy broccoli is all-too-often thrown onto a dinner plate as a garnish or token vegetable. However, when prepared with care, broccoli can be downright delicious.
As the article’s author, Amy Albert points out, finding the freshest specimens is key to a tasty broccoli experience. Fortunately, winter is the time to source the sweetest broccoli, so now’s the time to try your hand at a few recipes featuring this super-veggie.
Broccoli’s flavor goes well with flavors from Southeast Asia (sesame oil, tamari, ginger and garlic) and it’s uniquely shaped florets are a delicious vehicle for sauces of any kind. If you can find a freshly-picked stalk, however, a light steaming and a drizzle of olive oil and salt is all you’ll need for a stellar side.
If you liked this post please consider leaving a comment or subscribing to the feed.
Share your thoughts about "Broccoli Goes Gourmet"
None yet, geterdun!
Share your thoughts