How to cut broccoli into florets
How to cut broccoli into florets
Most broccoli dishes call for florets of varying sizes. The tender broccoli stems, when peeled and sliced, are as delicious as the florets.
Cut off and discard the very bottom part of the stem since it's usually tough and fibrous all the way through.
To make the stems easier to peel, trim away any small "branches" with a pairing knife.
With a peeler (or a pairing knife), remove the tough outer layer of the stem to reveal the tender, lighter green flesh underneath.
Separate the stem and florets with single cut.
Now you can slice the stems any way you like. For quick-cooking dishes, slice the stems on the bias, 1/4 to 1/2-inch thick. For dishes that call for larger pieces, cut the stems into 1 to 3-inch sections.
Now you can trim the florets to any size you like. For roasting and braising, keep the florets large. For pastas, stir-fries, and ragouts, cut them small.
When you cut the florets into small pieces you may have some really long stems. To make bite-size pieces just trim them away and toss the stems in with the florets.
What does it mean to shock a green vegetable?
What does it mean to shock a green vegetable?
A green vegetable is shocked after blanching by throwing it into an ice bath (cold water with ice cubes added) to stop the cooking process.
This ensures that your broccoli, broccoli raab, spinach or green beans will stay crisp and also keeps them bright green. As soon as your shocked vegetables have cooled, remove them from the bath so they don't absorb excess water and let them dry off or place them on a kitchen towel to absorb excess moisture.
The term "refresh" is also used as a synonym for this process, but shocking is a more accurate term.
What's the difference between broccoli and broccoli raab?
What's the difference between broccoli and broccoli raab?
Along with cabbages, Brussels sprouts and cauliflower, broccoli raab and broccoli are in the brassica family. They look like modified versions of one another -- broccoli with its thick, branching stems, large florets and few leaves, and broccoli raab with its long, thin, uniform stems, small florets and pronounced leaves.
Both have a similar green vegetal flavor, but broccoli raab is bitter -- surprisingly so to the uninitiated -- while broccoli raab tends more toward the sweet. Despite that main difference, each works pretty well in place of the other whether in classic Italian pastas, soups, stews, simply steamed or sautéed alone with a splash of lemon or vinegar and olive oil.
Both pair especially well with pork and sausages, raisins, pine nuts, bell peppers and just about any kind of cheese -- especially ricotta, parmesan and mozzarella.
what you should know
A sexy alternative to plain old broccoli, raab is a dark and leafy green with a pungent bite.
While Broccoli raab, orrapini (as it is known in its native Italy), immigrated to the U.S. in the 1920s, Americans have been slow to embrace its bitter charms.
family matters Both broccoli and broccoli raab belong to the brassica family, which also includes cabbage,Brussels sprouts and cauliflower. Despite its resemblance to broccoli, raab is thought to have descended from another brassica, the turnip.
bittersweet The bitterness of broccoli raab can be tempered by blanching and shocking the greens before using them; a nice slow braise sweetens the stalks.
winter green Broccoli raab is at its best from autumn to spring. When choosing broccoli raab, look for firm, deep green stems. The leaves and florets should have no yellow, brown or black spots (though if the florets are studded with tiny yellow flowers, don't fear -- they're delicious). Store unwashed broccoli raab in a plastic bag for up to a week.
what you should know
Wash and dry broccoli raab (and other greens) with the help of organic cotton kitchen towelsor a time-saving OXO salad spinner.
Prepping broccoli raab is a snap with a stout cutting boardand a good bird's beak paring knife.
Nothing shows off your greens like a simple round serving bowl.
what you do
Broccoli raab makes pasta more exciting. Pair it with fusilli ororecchiette, or go with Sicilian-style sardines and rigatoni.
Healthy barley risotto with broccoli raab tastes creamy without having to add the cream.
Roasted, braised or sautéed with garlic and dressed with oil and vinegar, broccoli raab is one of our favorite simple vegetable dishes.
Swap broccoli raab for spinach in a homemade calzone with ricotta and parmesan.
Featured recipe: Broccoli raab meets sautéed potatoes and salty blue cheese in a hearty one-dish vegetarian meal.
