Broccoli is a cruciferous vegetable that is high in vitamins, such as vitamin C and vitamin A. Broccoli also contains a compound called sulforaphane, which may protect from cancer, according to Oregon State University.
The tasty green vegetable may not be a favorite among children, but it is flavorful and easy to prepare in its fresh state.
However, when it is not available in your supermarket at certain times of the year, you can visit the frozen food aisle, where you are sure to find it. Frozen broccoli are easy to handle, inexpensive and abundant.
How to cook frozen broccoli in a few easy steps:
First, pour water into a pot large enough to hold the broccoli. The ice crystals stuck to the frozen vegetable provide some moisture, so only a little water is needed. Use 1/4 cup of water for every cup of broccoli. Add a pinch of salt.
Bring the salted water to a boil before adding the frozen broccoli to the pot.
Cover the pot, turn off the heat, and let the water cool to lukewarm.
Let the broccoli sit for five to eight minutes after the water has cooled. Test for tenderness with a fork— the fork should go into the broccoli without resistance.
Strain the cooked broccoli in a colander. Season the vegetables with garlic, herbs, or a sprinkle of Parmesan before serving.
Frozen broccoli is so tender and easy to prepare that you don't need to defrost it before adding it to your dish. It can be added directly to soups, casseroles, or more.
We recommend trying our irresistible broccoli cream soup or this chicken with broccoli.
Find out also how to store broccoli and how broccoli benefits our health.
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