Advertisement
Preparing Broccoli
Appears in
By Anne Willan
Published 1989
Peeled broccoli stems may be combined with florets for soup, or cut into julienne for garnish. Peeling or splitting the raw stems ensures even cooking.
- If leaving stems: trim the base of each stem and discard any tough leaves.
- With a small paring knife, strip the tough outer skin from the base of the stalk up to the heads.
- Split each stalk lengthwise 2-3 times to divide the broccoli.
- If separating into florets: lay stems on a board and cut off florets where they start to branch. Break apart any additional stems.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldโs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title