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Broccoli, a cauliflower almost flower


Children are not crazy about it. Yet broccoli is one of the most micronutrient-dense crucifers.

Read also :

  • Growing broccoli well
  • Health benefits and virtues of broccoli
  • Our good recipes with broccoli

A botanical creation of the Romans

The botanists of ancient Rome developed broccoli two centuries BC. This vegetable is actually an intermediate step between wild cabbage and cauliflower. It is cultivated in the south of the country, in the province of Calabria. Its bouquet, also called "apple", is appreciated on all the tables of the Empire. A neglected time, broccoli is back in Italian homes in the 16th century. Catherine de Medici is responsible for making it known in the rest of Europe, especially in France. The broccoli keeps the nickname "Italian asparagus".

Broccoli, a source of vitamin C and fiber

In the 1980s, Breton farmers began to cultivate broccoli. Thanks to its climate, the region becomes the first French area for vegetable production. There are bouquets of 250 to 300 g on the stalls. When ripe, broccoli has a very mild flavor. We keep praising its richness in fiber, vitamins C and E. To choose it, you have to rely on a beautiful green color. Slightly yellowed vegetables taste more bitter. Broccoli needs to be stored in the crisper of the refrigerator for up to 5 days. Consider wrapping it in cling film, for example, to keep it fresh.

Small flans with broccoli and almonds

Ingredients for 4 persons :

  • 1 bunch of broccoli
  • 40 g of toasted flaked almonds
  • 80 g grated Parmesan
  • 3 eggs
  • 50 cl of liquid cream
  • Salt and pepper

Preheat the oven to 180 ° C.

Wash the broccoli and cut it into small florets.

Keep the peeled stem for later use, for example in a soup.

Steam the bouquets in a pressure cooker for 5 minutes after turning the valve.

In a bowl, beat the eggs.

Add the cream, almonds and Parmesan. Season with pepper and salt, sparingly.

Parmesan cheese already adds a dose of salt to the preparation.

Divide the broccoli among crème brûlée molds.

Pour over the flan mixture then bake for 20 to 25 minutes at 180 ° C.

M.B.

Video: Why You Should Eat the Leaves of Your Broccoli Plants (October 2020).