broccoli
A green vegetable with dense, tree-like flower heads (florets) on an edible stalk; eaten raw, steamed, roasted, or stir-fried. The florets and the stalk cook at different rates -- the stalk is denser and takes longer -- so peeling and slicing the stalk separately lets both finish tender together.
Buying guidance
Choose heads with tight, compact, deep-green (or purplish-green) florets -- yellowing florets are past their prime and taste bitter. The cut stem end should look moist and pale, not dried out or split; a dry, woody-looking base usually means the stalk is tough all the way through.
Substitutions
- Broccolini -- more tender stalk, milder flavor, cooks faster.
- Cauliflower -- similar cooking behavior when roasted or steamed; milder, slightly sweeter flavor.
- Brussels sprouts, halved -- similar roasted-vegetable role, denser texture and a longer cook time.
Tips & common mistakes
Broccoli develops a strong sulfurous smell the longer it's exposed to heat, especially in a covered pot where the compounds can't escape -- cooking it uncovered and only until just tender, still bright green and a little crisp, avoids both the smell and the dull, drab color that comes with overcooking.
Storage
Broccoli kept in a fully sealed bag tends to turn yellow and go slimy in the florets faster than expected, since it needs a little airflow -- a loosely closed bag, or one with a few holes, keeps it firm noticeably longer in the crisper drawer.