How to Make Tasty Broccoli
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. - George H. W. Bush
Once I was old enough to know that broccoli is not just a forest of miniature trees awaiting the Tree Eating Giant, the test of wills with my parents began. I am rather stubborn, so Mom got used to covering all broccoli with a rivers of cheese sauce. I became resigned to eating my vegetables - if they tasted of cheese. As an adult, I continued ladling on the cheese out of habit. It was a very fat accumulating calorie heavy habit.
Unfortunately, I wasn't the President of the United States and could not use being the leader of the free world as an excuse to stop eating broccoli. But, at least I was not alone in my broccoli misery. Turns out that broccoli haters are reacting to bitter tasting compounds called glucosinolates. Sensitivity to bitter toxins was a life saving trait to have during the long-ago time of foraging and opportunist eating. I wonder if Mom would have believed that I was just a Super-taster trying to save the family from poisoned plants?
Broccoli is very low in calories and boasts a lengthy list of terrific nutrients such as iron, manganese, and potassium (an essential nutrient that is not often included on labeling). Broccoli freezes well, which means it's fine to buy frozen or fresh. If you have a recipe that calls for broccoli raab you should know that in spite of the resemblance, it’s not really broccoli. Broccoli raab is a member of the mustard family. Recipes call for broccoli raab if the flavors would be complimented with a decidedly bitter flavor.
How do you change a negative mindset about broccoli? With new recipes, of course.
Browned Onions and Broccoli is a fun way to make broccoli. Charring one side transforms the flavors and may win over your bitter sensitive family member.
It's always good to know a simple method to cook veggies. Don’t let the simplicity fool you though, steamed Broccoli with Parmesan is a very tasty way to serve broccoli and has become one of my favorites.
You can still have your broccoli with cheese, but you may find you prefer this grown up version of Broccoli Soup with Blue Cheese.
If you are curious about the flavors of broccoli raab, this wonderful vegetarian dish from Herbivoracious, Fresh Fettucini with Broccoli Raab, is the perfect introduction.
For a little something different to sprinkle on your simply steamed broccoli, try Herbivoracious’s Gomashio – a delightful combination of toasted sesame seed and salt.
Broccoli Slaw from The Refined Chef is so simple to do. It only takes 10 minutes from start to finish. Leave that expensive bag of precut broccoli slaw at the store, sharpen your cookery knives, and pick up a nice head of fresh broccoli.
Many vegetables take on a savory flavor when roasted, and may well tempt your broccoli hater. I found this wonderful recipe for Roasted Broccoli right here at Calorie Count using the recipe search bar!
Are you a broccoli lover or hater? Have you tried different ways of cooking broccoli (like roasting) to see if preparation matters? Do you prefer it raw or cooked? Do you cover it with cheese? Share your favorite recipe with everyone here! If you would like your recipe considered for CC Palate collection, please send it to me via pm. Eat your broccoli! This article may be reprinted (including bio) with prior permission from the author.
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