Broccoli often gets a raw deal, with many kids and kitchens condemning as boring and bland
However, what we forget that as well as being a vitamin loaded, superfood powerhouse broccoli is also one of the most versatile vegetables out there.
Even the ancient Romans were clued in on Broccoli’s brilliance! With broccoli as we know it stemming from Ancient Tuscan horticulturalists. It’s a human invention, bred from a type of cabbage. You won’t find any broccoli growing in the wild. In the UK during the 1700s before it was widely known, Broccoli was called “Italian Asparagus”!
The versatility of broccoli knows no limits, with it flourishing when steamed, boiled, stir-fried or deep-fried in a tempura batter.
We often forget to roast broccoli in favour of it’s trendier counterpart Cauliflower! However, broccoli also thrives in the oven, seasoned with garlic and generously drizzled with olive oil. As an Italian vegetable, it shines when paired with Italian flavours like garlic, olive oil and Parmigiano Reggiano, regardless of whether it’s sautéed or steamed.
Broccoli is synonymous with good health and for good reason. Full of Vitamin C and Vitamin K, vital nutrients for healthy bones and immunity. It’s also as a green vegetable full of folic acid, it supports healthy development in pregnancy. Broccoli is overflowing with immunity-boosting antioxidants like vitamin C, beta-carotene, selenium, choline zinc, and phosphorus.
This month's Broccoli from Keeling's Select comes from R.Carrick in Rush, Dublin.