With broccoli you experience your green miracle: The cabbage on a stick looks great, it tastes like that and is easy to digest. From a culinary point of view, broccoli follows pretty much every trend; He pushes our health in several important areas. What more do you want?
broccoli
pushes the immune system:
If you want to arm yourself against colds with vitamin C, broccoli has a great chance of perfect defenses: the vegetables score with a sensational 95 milligrams per 100 grams. Even a mini serving of broccoli provides almost the daily dose recommended by experts. Since the heat-sensitive vitamin breaks down easily when cooked, it is better to just steam broccoli.strengthens eyesight:
At 850 micrograms per 100 grams, broccoli is one of the top suppliers of beta carotene. The also called provitamin A is converted into vitamin A in the body, which in turn is responsible for good eyes and healthy skinprotects against diabetes:
Those who eat broccoli frequently can reduce their risk of type 2 diabetes by about 14 percent. English researchers came to this conclusion after a study with a total of 75,000 participants.makes you fit faster:
Untrained people usually have problems with endurance training. Broccoli should help them: US researchers found that it contains a substance (quercetin) that can increase performance by up to 13 percent.
Origin
Originally native to Asia Minor, broccoli now grows practically all over the world. It is grown in almost all of Europe, in the USA and in Asia.
Season
The main harvest time for broccoli from Austria is summer: broccoli comes from the field from late July to October. Fortunately, the autumn does not end, because then Italy in particular exports broccoli to us until late spring.
Taste
His middle name asparagus cabbage says everything about the taste qualities of broccoli. In fact, the slightly cabbage-like taste is more reminiscent of green asparagus than cabbage.
Now to one of my favorite cabbage recipes
Ingredients:
- 400 g broccoli florets
- 400 ml of oat milk
- 1 onion
- 50 g vegan mozzarella grated
- salt and pepper
Topping
- 2 slices of bread, preferably 2-3 days old
- The outer leaves of the broccoli
- 3 large cloves of garlic
- 2 tbsp olive oil
Additional
400 g spaghetti
Preparation of crunchy bread:
Roughly crumble the bread, finely chop the broccoli leaves, cut the garlic into leaves.
Briefly fry the garlic in olive oil over medium heat, add the broccoli leaves and fry for 1 minute, add the bread and roast until the bread is crispy, then keep it warm in the oven at 50 ° C, leaving the oven door ajar so that the moisture can escape.
Preparation of broccoli sauce:
Roughly cut the broccoli florets, cut the onion into large rings, and let both boil in the milk for 10 minutes.
In the meantime, cook the spaghetti, keeping some spaghetti water when straining.
Puree the cooked broccoli including the onion, milk and cheese, as well as salt and pepper to taste in a blender.
Mix the sauce with the pasta immediately (if the sauce is too thick, add spaghetti water) and serve with the crunchy bread.
I wish you good appetite!
I just love this recipe. I have broccoli sitting around and wasn't sure what to do with it. Thanks for sharing. 😊
Thank you, I'm glad you like it 😀
klingt einfach ,aber sehr delikat.
Schmeckt sicher pompastisch.