Broccoli.

[Green]

Even after turning vegetarian last year, I still can't stand Broccoli.

 

[Racers]

Both cauliflower & broccoli are nice raw, don't know why folks insist on cooking all the nutrients out of them

Because we would have to put our teeth back in :wink:

Pete

 

[lanemaux]

Doug B, if you mean the cooked to mush method , I quite agree. However , as in sharpening , more than one way to skin a cat. As others have noted , roasting is a great way to intensify sweetness in most things through gentle carmelization, really adds interest imho. Instead of boiling a veg to putty, perhaps a bamboo steamer is the route to take. Five minutes over boiling pot of water and add cream sauce of choice . Or maybe battered and deep fried is more to your tastes , amazing what that does for the humble button mushroom as well , we used to plate up a couple of platters to serve customers in a bar I once worked in with the wife. Our answer to nuts and pretzels. As you might guess , I'm a bit of a veggie-holic , the only thing "The Fonz" and I agreed on. Oh yes, one more , curried veg, Yum.

 

[ChrisR]

Yes please, a good portion of any type of brassica on my plate.
Used to love the way that cabbage was cooked for school diners, and there was always seconds available, a very long time ago, but can still taste it yum yum.

Take care.

Chris R.

 

[DrPhill]

roasting is a great way to intensify sweetness in most things through gentle camelization

Is that when it gets lumpy? :lol:

I am a fan of vegetables - grow them & eat them. Many are nicer raw than boiled, especially if the boiling is done for too long. When preparing broccoli try the soft crispy light centre raw from the large stalks. Nice texture and taste, shame there is only a small amount to be extracted.

 

[Steve Maskery]

Ah, you see that's the bit I don't like as much.
I have a tiny saucepan and I cram the florets in so they stay upright and add enough boiling water to cover the stalks. Said pan does not have a lid, so I have to improvise, but, if I get it right, I end up with boiled stems and steamed florets.
I've never tried it roasted, must have a go at that.
S

 

[Harbo]

That's the way I cook it too but with a lid
Cabbage bring to the boil then switch off.

Rod

 

[rafezetter]

Cauli, Broccoli, leek and potato cheese - same as cauli cheese but more stuff - potatoes boiled till almost soft - the veggies steamed first - and because I don't want a massive cheese heart attack I make the sauce with added mashed potato, to thicken it and make it go further instead of lots of flour.

Damn... now you've given me a hankerin'....

 

[whiskywill]

For all you brassica lovers who grow your own, I would heartily recommend the variety of kale known as Pentland Brig. It produces loads of curly green leaves throughout the autumn and winter and in the spring sends out shoots which are used just like sprouting broccoli.

 

[DennisCA]

Broccoli is wonderful, steamed and then melted butter on top, can it eat like it is, though it goes well in quiche.

 

[MIGNAL]

I like chips and fried Onions. That's it. You are more than welcome to the rest.

 

[henton49er]

Food of the Gods but Purple Sprouting is tastier.

Rod

+1 for purple sprouting. Also curly kale, two of the best winter vegetables when there is not a lot around (unless you want beans imported from Kenya or similar).

 

[Woodmonkey]

http://richarddawkins.net/2014/06/eatin ... -the-boot/