Cooking & Baking
Related: About this forumEat your BROCCOLI!!!
Broccoli and Brussels sprouts: cancer foes
Research finds compound in such cruciferous vegetables that may help to suppress tumors.
https://news.harvard.edu/gazette/story/2019/05/beth-israel-researchers-uncover-anti-cancer-drug-mechanism-in-broccoli/?
BlueJac
(7,838 posts)cooked and raw!
elleng
(130,865 posts)hlthe2b
(102,225 posts)sauce or diced fresh tomatoes and a bit of parmesan cheese. Heat it lightly. Healthy and hearty.
elleng
(130,865 posts)dameatball
(7,396 posts)Ron Obvious
(6,261 posts)Comes from living in the Netherlands during the seventies. Same with Kale. A bit of a bland kitchen, to be frank, Dutch cooking of that era but there were treats.
Broccoli I could take or leave, but if I pour enough peanut sauce on it, it's quite tasty.
Cartoonist
(7,315 posts)Long John Silver has a treat of fried broccoli and cheese. Not as nutritious as raw broccoli, but it's something.
Laffy Kat
(16,377 posts)Luciferous
(6,078 posts)Laffy Kat
(16,377 posts)Plus, I think it makes you less gassy if it's cooked.
https://www.anneshealthykitchen.com/broccoli-nutrition-facts-raw-or-cooked/
Luciferous
(6,078 posts)Laffy Kat
(16,377 posts)It's what you get used to growing up and my mom over-cooked all veggies, LOL.
Luciferous
(6,078 posts)my mom also overcooked vegetables
PoindexterOglethorpe
(25,841 posts)rather than raw, for the most part. We can't always absorb the nutrients in the raw versions of many foods, and do much better with the cooked ones.
samnsara
(17,616 posts)Luciferous
(6,078 posts)PennyK
(2,302 posts)Cut them in half and saute in a bit of oil...add some spices. They get nice and crisp and I like this better than roasted.
Luciferous
(6,078 posts)I'm going to try.
Retrograde
(10,133 posts)My previous experience was only with frozen brussels sprouts, which my mother then boiled into submission. Then one day I was coming back from Monterey, going through an area that grew a lot of them, and bought a stalk that came from the field that day. Even plain boiled they were a revelation: tasty and surprisingly sweet. I've since gotten spoiled, only buying them when the farmers' market has stalks of them, and mostly roasting them.
A stalk is a lot, but if you harvest them from the bottom and keep the stalk in a tall vase with water (they are flower buds after all) they'll keep for upwards of a week.
yellowdogintexas
(22,250 posts)Also try sweet and sour - I had them made with frozen Brussels sprouts and they were amazing. They were sauted in a large wok, until bright green, then tossed with a dressing made of sugar, vinegar and bacon (with some drippings) OMG they were to die for!