Broccoli recipes

Broccoli cooks quickly and suffers when overcooked. The florets are tender after 3–4 minutes of boiling or 5 minutes of steaming; in the oven at 220 °C broccoli roasts in 12–15 minutes, browning at the edges and turning sweeter.

Popular broccoli dishes include chicken and broccoli bake, gratinated broccoli, broccoli casserole and broccoli soup. For the topping, grated cheese and cream or crème fraîche are all you need – only pre-cook the broccoli briefly, as it keeps cooking in the oven.

The stem is useful too: peel it and slice it into thin rounds for a stir-fry or grate it into a salad. Broccoli can be replaced with cauliflower or romanesco, which need a couple of minutes longer to cook.

Broccoli keeps for about a week in the fridge in a paper bag, and it freezes well if you blanch the florets for 2 minutes and cool them in cold water before freezing.

In Ruokaboksi's broccoli recipes the vegetables come pre-measured, so you won't be left with a whole head wilting in the fridge after one meal.