Sold by the bunch.
Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked.
Broccoli has been widely known to be a valuable source of carotenoids that have antioxidant properties capable of preventing and reducing risks of cancer and cardiovascular diseases.
Broccoli will keep, refrigerated, for up to a week.
- can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures
- saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup
- add chopped broccoli florets to egg custard, pour into par-baked tart shell and bake until set
- toss fresh broccoli with grated carrots and a mayo-based dressing for a cold salad
- cook chopped broccoli with cream, then puree and strain into a sauce for seafood or pasta