The Broccoli Fest!

A little intro about this wonder vegetable:

Broccoli is a nutritional powerhouse. It is not only rich in vitamins, minerals and fiber, but is loaded with antioxidants and protective phytochemicals as well. No less an authority than the National Cancer Institute says Broccoli can prevent some types of cancer. It also contains generous amounts of folic acid, which may prevent some birth defects and be beneficial in warding off heart disease, strokes and some cancers. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Broccoli can be cooked in a number of ways and each and every part of it is edible.
Lets see how:

• Lets start cutting the Broccoli.
• After separating the stem from the florets, we will slice off the edges of the stem.
• Then we will start chopping the soft central part of the stem into dip-sized pieces.
• Serve the dip sized pieces with home-made cream cheese.They are tender and absolutely yum!

And what did I do with the sliced off portions of the stem.They are full of nutrients and fiber too.I blended them well with some cilantro leaves, a little garlic, yogurt, salt and a little lemon juice and made a dip for my roasted chicken! It was yum!
The florets can be steamed and brushed with butter, salt and pepper..or souped. I made a tangy tomato broccoli soup and topped it with butter and pepper. The florets taste good in any way you cook them. Make sure you don't overcook them. They taste best a little crunchy.

So our final "green" dinner does not look bad at all. Isn't it?
Enjoy your Broccoli!