Broccoli

Broccoli consists of small, greenish-purplish flower buds with thick stems. It is a fresh, crunchy vegetable with a mild cabbage flavour. Broccoli is related to cauliflower, but we actually eat the still closed flower buds of the plant and these have a more refined and spicier flavour. In Italy, the leaves are also eaten. In China, broccoli has been crossed with Chinese green cabbage to produce tenderstem broccoli.
Basic techniques: boiling, frying, grilling, deep-frying, braising, blanching, stir-frying, steaming.
Taste combinations: anchovies, beef, bacon, blue cheese, cauliflower, chilli, garlic, hard cheese, beurre noisette, lemon, peanut, pork, pine nut, walnut.
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Become a memberBroccoli au beurre noisette
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Become a memberBroccoli crisps
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Become a memberBroccoli compote
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Become a memberBroccoli couscous
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Become a memberBroccoli purée with lemon and miso
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Become a memberBroccoli, anchovy and pistachio crème
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Become a memberBroccoli pine nut croute
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Become a memberConfitted broccoli stalk
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Become a memberSteamed broccoli with green tea and samphire
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Become a memberBroccoli madeleine
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Become a memberBroccoli panna cotta
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Become a memberRaw broccoli stalk, thinly shaved
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