Broccoli

Usually no one likes broccoli for the simple reason that it is often overcooked, mushy, and strong. The secret is to peel the stems so the flower and the stem cook evenly in the same time span and both look attractive. Also, leave the cheese and the cheese sauce in the refrigerator for pasta. Instead, use the fresh little mixture recommended below. If you still do not relish the taste of broccoli, try parboiling it 2 minutes, then change over to a new bath of boiling salted water. This is a