Broccoli belongs to the cruciferous family, which includes all cabbages: green, red, cauliflower, Brussels sprouts, as well as turnips, watercress and radishes. With a huge amount vitamins, minerals and dietary fiber fresh broccoli extremely useful in cooking.

Broccoli contains almost 90% water. Its energy value is only about 35 calories per 100 g, which is about the same as fennel or asparagus. This vegetable is very low in carbohydrates, and the protein level reaches almost 3 g per 100 g.

It is a rich source of vitamin C, vitamin K and vitamin B9 (folic acid). At an equal weight, broccoli contains twice as much vitamin C as an orange. There are also other B vitamins, vitamin E, and provitamin A.

Water contained in the vegetable is rich in minerals:

• potassium;
• calcium;
• phosphorus;
• magnesium.

Attention! Broccoli is one of the most calcium-rich vegetables! More calcium is found only in leafy vegetables.

It also has many trace elements:

• iron;
• zinc;
• manganese;
• copper;
• nickel;
• fluorine;
• cobalt;
• selenium.

Dietary fiber is present in large quantities, and consists mainly of insoluble fiber, as well as soluble fibers - pectins, which, when cooked, give the vegetable a soft texture.

How long to cook fresh broccoli

Fresh broccoli is quick and easy to prepare. However, it is better to limit time cooking to keep the vegetable crispy. It depends on the cooking method:

• 5 minutes for a couple, to maintain a light crunch;
• 7 - 10 minutes in boiling salted water for a soft texture;
• 6 - 8 minutes in the microwave.

Tip from the chef:"Dip a boiled vegetable for a short time in ice water so that it retains its beautiful green color."

How to cook fresh broccoli (in water)

V saucepan add water, salt and bring to a boil. Meanwhile, rinse the cabbage and pat dry on a clean towel. Divide into inflorescences, and place these bouquets in boiling water. Depending on the size, cook from 7 to 10 minutes after boiling before straining. Dip the florets in a large salad bowl filled with water and ice to cool and keep the green color.

How to cook fresh broccoli tasty and healthy (steamed)

Cooking in a double boiler will help preserve the nutritional properties of broccoli. Start by rinsing the cabbage under clean water. Dry on a clean cloth or paper towel. Then cut into small bouquets. Place them in the steamer basket. Fill the water compartment with steam and boil. It only takes 5 minutes to vegetable remained slightly crispy. If you want a softer texture, leave to steam for another 2 minutes. After cooking, dip the florets into a cup of ice water.

Poll: How do you cook fresh broccoli?

Fresh Broccoli Recipes

Brooklyn salad with broccoli

Ingredients:

• chicken fillet - 1 pc.;
• broccoli - 300 g;
• marinated champignons - 100 g;
• canned gherkins - 100 g;
• marinated corn cobs - 100 g

For sauce:

• sour cream - 2 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• garlic - 1 clove;
• salt pepper.

Cut the boiled chicken fillet into pieces, add stewed broccoli, and mix with sliced ​​mushrooms, gherkins and corn cobs. Pour in the sauce.

Salad with broccoli and tomatoes

Ingredients:

• a large head of broccoli;
• red onion, thinly sliced ​​- 1 head;
• red or orange pepper, chopped - 1 pc.;
• cherry tomatoes (cut in half, to taste) - 1 cup (250 g).

For sauce:

• olive oil - 3 tablespoons;
• lemon juice - 2 tablespoons;
• garlic - 1 clove;
• dried oregano - 1 tsp;
• salt and freshly ground pepper

Whisk together oil, lemon juice, garlic, oregano, salt and pepper.

Separate the cabbage florets, clean the stems and chop finely. Cook in boiling water for 2-3 minutes. Add onion and peppercorns. Simmer until the broccoli is soft but crispy, about 1 minute.

Drain the vegetables and place in a large bowl. Add tomatoes, top with sauce. Serve hot or at room temperature.

Broccoli Salad with Egg and Tomatoes

• 2 heads of broccoli;
• 4 eggs;
• 2 tomatoes;
• 1 clove of garlic;
• 3 art. l. olive oil;
• 1 st. l. vinegar;
• salt and pepper.

Cook broccoli in water or steam, boil eggs. Put the cabbage florets on a dish, add the chopped eggs and tomatoes. Drizzle with olive oil, garlic and vinegar sauce.

Nutritious broccoli smoothie

For this fresh and light smoothie, blend 4 peeled and sliced ​​carrots, 4 heads of fresh broccoli and 1 green apple in a blender. Pour into a glass, add mint leaves.

Answers on questions

Because broccoli is not very familiar product for Russian cuisine, during its storage and use, many questions arise. Here are the answers to some of them.

Can you eat raw broccoli?

This will surprise you, but it is best eaten raw or lightly steamed. This minimal preparation may be unusual (and it will take a little longer to digest), but it will maximize the preservation of vitamins C and B, as well as minerals.

The broccoli turned yellow. Is it possible to eat?

The first thing that indicates that broccoli has begun to spoil is the color of the cabbage. A fresh vegetable is usually dark green in color. If you see that the inflorescences have begun to turn yellow, the vegetable is no longer suitable for consumption.

Broccoli stalk. Is it possible to eat?

Despite the fact that the broccoli stalk has a coarser structure than the tender inflorescences, it contains no less nutrients. Therefore, it can be used separately. For example, in soups or vegetable stews, by increasing the cooking time, or in salads, finely chopped or grated.

How to store broccoli?

Broccoli is best eaten while fresh. To store a vegetable for several months, it needs freeze. This way you will retain the maximum nutritional value. product.

Broccoli is a real storehouse of vitamins. And according to scientists, the use of this vegetable is an excellent prevention of cancer. To do this, you need to eat 3-5 servings of broccoli per week.

However, improper preparation can completely destroy all vitamins. In order not to transfer products in vain and not to use cabbage that is useless and devoid of vitamins, you need to know how to properly cook broccoli.

Broccoli does not tolerate long heat treatment and loses all of its vitamins. Therefore, you need to strictly monitor the time during which you cook this vegetable.

So, the easiest ways to cook broccoli are boiling in salted water and steaming (in a double boiler).

How to properly cook broccoli in water

Pour half a pot of cold water, add 2 teaspoons of salt and put on fire. The water should boil.

Now add the broccoli to the boiling water. If you are preparing fresh broccoli, you must first disassemble the vegetable into inflorescences. And frozen ones can be simply thrown into the water.

Boil broccoli no more than 2-3 minutes from the moment of boiling. Do not overcook in any way.

Steaming broccoli

Spread the cabbage florets evenly over the surface of the steamer grate. Salt. You can also sprinkle them on top with vegetable seasoning.

If you are cooking frozen broccoli, set the timer for 12-14 minutes. If you put less, then, for example, they do not even have time to defrost for me. Therefore, the most optimal cooking time is 12-14 minutes.

If you are cooking fresh broccoli, then 8-10 minutes will be enough.

What are the benefits of broccoli?

Broccoli is rich in antioxidants and rightfully ranks first among other vegetables in the fight against cancer. This vegetable contains substances such as lutein, thiocyanates, isocyanates, zeaxanthin, indoles, alpha and beta carotene, which are excellent protection against cancer of the stomach, intestines, breast, prostate and pancreas.

In addition, green cabbage inflorescences contain vitamins A, B, C and a large amount of minerals that are vital for the body, such as calcium, sodium, phosphorus, iodine, iron and others.

Eat properly cooked broccoli and be healthy!

Broccoli is a green vegetable. It contains nutrients and minerals. When introduced into the diet and consumed regularly, it has a beneficial effect on the body. a couple can be different. Fresh consumption is allowed. This type of cabbage helps to eliminate harmful substances.

How to cook cabbage

The washed vegetable is placed in a colander or in a special stand for steaming, it is fixed on top of the pan so that it does not touch the water. You need to cover everything with a lid. It is more convenient to use a double boiler for such purposes. It is equipped with nozzles with handles that are easy to remove. perfectly retain their shape, color and smell, and they also contain more useful substances. You can steam broccoli in a slow cooker using the special function.

Cabbage garnish

Despite the benefits, in Russia the vegetable is not very in demand. It can be used for baby and diet food. The usual side dishes can be replaced with original and tasty steamed in a slow cooker. Recipes with photos for step-by-step cooking are presented in our article. This side dish is suitable for any meat and fish dishes.

Would need:

• olive oil - 40 ml;
• cabbage - 1.5 kg;
• garlic - three cloves;
• fresh basil;
• chilli;
• salt, zira.

Water is poured into the multicooker, a container for a double boiler and a footboard are placed. The cabbage is washed, disassembled into large inflorescences and placed in a slow cooker. The lid closes and the steamer mode is set for five minutes. At this time, chopped pepper and garlic are fried in a pan with oil for about three minutes. The basil leaves are crushed.

Ready cabbage should be removed from the double boiler and put into a bowl, season to taste with cumin and salt, add garlic and pepper and mix. Next, the dish needs to brew for five minutes, and you can serve.

Steamed broccoli with rice

We present to your attention another interesting recipe. Steamed broccoli with rice is a dietary dish. All vitamins are preserved in it, the components are easily absorbed. No oil or fat is required for cooking. There are no extra calories in the dish.

You will need:

For sauce

• sour cream 15% fat - 250 g;
• fresh garlic;
• Dill.

2.5 liters of water, basil, thyme, dried garlic and rice are poured into the bowl. Then you need to install a steaming container and put vegetables in it. You don’t need to salt them right away, open the lid about in the middle and add salt and spices. Cooking time is about 30 minutes. After the multicooker signal, steamed broccoli is ready.

For the sauce, you need to combine sour cream with garlic (through a press) and dill. You can decorate with greenery. It is recommended to eat immediately, as the taste deteriorates when reheated.

Cabbage in a slow cooker

If you only need to boil broccoli, it's very easy. This requires the following ingredients:

There is no need to pre-thaw a vegetable if it is not fresh. Water is poured into the bowl of the multicooker, a container for the double boiler is installed, and cabbage is laid out in it. The special mode is set for three minutes. After the specified time, steamed broccoli is ready to eat.

Minced meat casserole

This type of cabbage has a unique composition. Not everyone knows how useful broccoli is. With it, you can bake a delicious and satisfying casserole with minced meat.

Components:

• broccoli - 400 g;
• minced meat - 300 g;
• three eggs;
• 2 tbsp. l. sour cream;
• tomatoes - 2 pcs.;
• onion head;
• hard cheese - 70 g;
• dried paprika - 1 tbsp. l.;
• ground pepper, salt;
• a tablespoon of vegetable oil.

Vegetable oil is poured into the bowl, onions are placed in half rings and tomatoes in circles. They need to be sprinkled with a little salt, then the minced meat is laid out. The meat must be salted and peppered. Then the cabbage is added. If it is fresh, then you must first steam the broccoli in a slow cooker for about 15 minutes.

Sauce is made in a separate container. Sour cream, egg, grated cheese, salt and pepper are mixed. The resulting mixture must be poured into the bowl. Sprinkle with dried paprika if desired. On the slow cooker, the baking mode is set for 45 minutes. The casserole is ready.

vegetable calorie content

This is a low calorie product. The energy value per hundred grams is approximately 35 kilocalories of raw. If you cook steamed broccoli in a slow cooker, the calorie content will be even less - 27 kcal per 100 g. The size of this indicator is important for those people who are watching their weight. Steamed broccoli is an excellent dietary product. It is valued for its low calorie content and nutritional value.

Steamed vegetables in a slow cooker will be a healthy and tasty side dish for meat, fish. Vegetables are very tasty, not boiled. Such a dish will be a godsend for people who are on a diet, fasting or adhering to proper nutrition. This time I decided to steam cauliflower, broccoli and carrots in a slow cooker, although, of course, you can take other vegetables. This tasty and healthy dish is sure to please many, try it!

Ingredients

To cook steamed cauliflower and broccoli in a slow cooker, you will need:

broccoli - 150 g;
cauliflower - 150 g;
carrots - 1 pc.;
salt, black ground pepper - to taste;
vegetable oil - 1-2 tsp.

Cooking steps

Let's break down broccoli and cauliflower into florets. Cut the carrots into slices or circles (large cut is not necessary).

Put cauliflower and broccoli inflorescences, carrot pieces in a bowl, salt and pepper to taste, add vegetable oil. Mix thoroughly so that the oil, salt and pepper are evenly distributed over the entire surface of the vegetables.

Pour 3 cups of water into the multicooker bowl. We place the substrate with vegetables in the multicooker, close the lid of the multicooker, select the "Steam" mode, the type of product "Vegetables". This mode lasts 10 minutes for me, but since cauliflower and broccoli are quite tender and disassembled into small pieces, 5 minutes from the countdown will be enough to cook vegetables. Turn off the multicooker manually.

Steamed vegetables in a slow cooker turn out bright, beautiful, they will have a firm, not boiled texture, which is very tasty!

Such vegetables are perfect as a side dish for meat or fish, and on the days of Lent they will become a wonderful main dish. In vegetables steamed in a slow cooker, a lot of vitamins and microelements remain, which means that the dish is not only tasty, but also healthy.

In Western Europe, broccoli has earned the title of queen of the cabbage family. And the point is not only in the lush and beautiful crown, by which cabbage is easy to recognize - the vegetable is extremely useful. The regular presence of broccoli on the table guarantees you strong immunity, sharp eyesight, elastic muscles and a healthy heart. In addition, powerful antioxidants in the composition of the product stop the aging process. Broccoli will make any dish useful: the vegetable serves as a wonderful addition to a meat or potato side dish. In order for the maximum of useful substances to remain in the cabbage, it is prepared in a special way. We offer you options for cooking delicious steamed broccoli in a slow cooker.

1. At the stage of preparation, the head of broccoli is disassembled into inflorescences.
2. To make the cabbage tastier, it is immersed in boiling water for 1 - 2 minutes. Then add 1 tsp. salt and 0.5 tsp. citric acid (per 1.5 liters of liquid).
3. Broccoli boiled in this way is thrown into a colander and immersed in ice water. As a result, it becomes softer, but at the same time retains its rich green color. After this treatment, the cabbage is prepared, as stated in the selected recipe.
4. Frozen broccoli is placed in a colander and waited for it to thaw. A vegetable that was stored in a freezer retains vitamins and taste, no worse than raw cabbage.
5. To process broccoli in a slow cooker, use the “Baking”, “Frying” and “Steaming” modes.
6. The taste of cabbage will become brighter and more interesting if you flavor the finished dish with sour cream, mustard, garlic, butter, cream, breadcrumbs to choose from.
7. Broccoli makes an excellent company of cauliflower, carrots and onions - why not the basis for a dietary dish?
8. Oregano, sage, rosemary, marjoram, nutmeg are ideal spices for broccoli dishes.

Steamed broccoli in a slow cooker with cheese sauce

Required products:

• fresh broccoli - 250 g;
• processed cheese - 1 pc.;
• non-fat cream - 40 g.

Since processed cheese is quite salty, we do not need additional salt.

Let's get to work:

1. Pour water into the cooking bowl and turn on the “Steaming” mode.
2. Place the broccoli florets in a steam container.
3. When the water boils, load the container with cabbage into the multicooker for 7 minutes.
4. Take out the broccoli, put it in a colander.
5. Drain the water from the bowl and start the "Frying" mode.
6. Put the melted cheese into the bowl and leave for 1 minute.
7. Next, pour in the cream and, stirring constantly, wait until the cheese is completely dissolved.
8. Transfer the broccoli from the colander to a plate and pour over the florets with the cream cheese sauce.

Tasty and fragrant steamed broccoli in a slow cooker with cheese sauce is not left for later, but eaten hot.

Steamed broccoli in a slow cooker with vegetables

Broccoli in the company of other vegetables will bring great benefits to the body. Shall we try?

Ingredients:

• broccoli - 350 g;
• carrots - 150 g;
• cauliflower - 50 g;
• water - 300 ml;
• cumin, oregano - 1/3 tsp each;
• salt, black pepper.

The order of preparation is:

1. Pour water into the brew bowl and place the steam container on top.
2. Cut all the vegetables as you like, salt and pepper the pieces.
3. Sprinkle the vegetable mixture with cumin and oregano, stir and let sit for 10 minutes.
4. Transfer the vegetables to a steaming container and turn on the "Steam" setting for 15 minutes.
5. After a quarter of an hour, steamed broccoli in a slow cooker with vegetables can be served at the table. A fragrant and juicy dish will be a suitable addition to rice or spaghetti.

Steamed broccoli in a slow cooker with spicy sauce

The mild, neutral flavor of broccoli and the "evil" sauce are a great combination. See for yourself!

Products you will need:

• broccoli - 1 kg;
• garlic - 3 cloves;
• half a large lemon;
• olive oil - 4 tbsp. l.;
• hot chili pepper - 1 pc.;
• soy sauce - 3 tbsp. l.;
• a mixture of allspice;
• salt.

A dish with broccoli and "peppercorn" is prepared as follows:

1. Salt, pepper and toss the cabbage florets, then place them in the steam container of the multicooker.
2. Pour 5 multi-glasses of water into the cooking bowl and start the "Steam" mode for 7 minutes.
3. When the broccoli steaming is complete, put the cabbage in a deep plate.
4. Drain the water from the bowl and pour in the olive oil. Turn on the "Frying" mode.
5. While the oil is heating, chop the garlic and toss it into the bowl.
6. Next, squeeze the lemon juice and put the chili pepper cut into small pieces.
7. Fry the components of the future sauce for a minute, without stopping stirring them. Finally, pour soy sauce into the bowl, add salt and pepper, mix the ingredients.
8. Pour the spicy dressing over the broccoli florets and enjoy the interesting taste.

Steamed spicy broccoli in a slow cooker

This dish is a godsend for those who want to lose weight while remaining full.

What products will be needed:

• broccoli - 1 head of medium size;
• hard cheese - 50 g;
• prunes - a handful;
• salt, black pepper.

Consider in order how to combine the products:

1. Separate the cabbage into florets and put them in the steam container of the multicooker. Salt and pepper to taste.
2. Rinse the prunes thoroughly under water and place them in a container as well.
3. Grate cheese on a coarse grater and sprinkle on broccoli with prunes.
4. Pour 1.5 cups of water into the cooking bowl, place the steam container on and start the steam cooking mode for 10 minutes.
5. Immediately after the timer beeps, fragrant broccoli can be served at the table. A tasty and tender dish is eaten with meat, fish or a side dish. Steamed spicy broccoli in a slow cooker is also good as an independent dish.

Steamed broccoli in a slow cooker with rice

This is another tasty option for those who are watching their weight. In the process of cooking, the dish does not use fat and oil, so you will not find extra calories in it.

Ingredients for the main dish:

• steamed rice - 350 g;
• any frozen mixture of vegetables - 500 g;
• green peas - 3 tbsp. l.;
• dry garlic - 0.5 tsp;
• basil, thyme - to taste.

Sauce Ingredients:

• sour cream 15% - 250 g;
• fresh garlic - 2 - 3 cloves;
• dill - a few branches.

Let's cook steamed broccoli in a slow cooker with rice:

1. Fill the cooking bowl with 2.5 liters of water, then add the rice, toss in a pinch of basil, thyme and dried garlic.
2. Set up a steamer and place all the vegetables in it. Salt and add spices to them in the middle of the cooking process.
3. Close the lid and start the steam cooking mode for half an hour.
4. While the multicooker is working, take care of the sauce. Grind fresh garlic, chop dill and mix everything well with sour cream.
5. As soon as the signal sounds that the dish is ready, put the rice and vegetables on a plate and pour over the sauce. Bon Appetit!

Steamed broccoli in a slow cooker with chicken

What products to prepare:

• chicken breast - 400 g;
• frozen broccoli - 350 g;
• champignons - 3 pcs.;
• grated ginger - 20 g;
• Sesame oil;
• green onions;
• cilantro.

Marinade products:

• soy sauce - 2 tbsp. l.;
• rice wine - 10 ml;
• sugar - 1 pinch;
• starch - 10 g.

Step by step cooking instructions:

1. Cut the chicken breast into medium-sized pieces, mushrooms into medium-sized slices.
2. Combine all the ingredients for the marinade in a bowl, put the chicken pieces in there and leave for half an hour.
3. Put the broccoli florets in the steam container, fill the cooking bowl with water and cook the kale in the "Steam" mode for 5 minutes. Then put the cabbage in a deep plate.
4. By this time, the fillet will already be soaked in marinade. Put it on the grate, sprinkle with grated ginger, close the lid and cook in the "Steam" mode for a quarter of an hour.
5. After 15 minutes, add broccoli and other vegetables to the meat and steam for another 7 minutes.
6. Sprinkle the finished dish with some sesame oil and soy sauce, sprinkle with chopped cilantro.

1. Rinse the fish with water, cut into equal slices and place in a steam container.
2. Sprinkle pieces of salmon hops-suneli and, if you want, other seasonings, sprinkle with lemon juice. Place cabbage florets next to it.
3. Fill the cooking bowl with water and place the container in the slow cooker. Close the lid and start the steam cooking mode for half an hour.

Delicious steamed broccoli in a slow cooker: what the hostess needs to know

1. Cabbage is cut off from the head with a sharp knife in the place where the inflorescence ends.
2. The faster the broccoli is taken out of boiling water and dipped in ice water (even with pieces of ice), the more useful substances will remain in it. The boiled vegetable will also retain its appetizing green color. In addition, the finished broccoli will be both tender and crispy if you manipulate hot and cold water correctly.
3. Garlic, which is subsequently seasoned with broccoli, should not be fried for a long time so that “bitterness” does not appear.
4. Broccoli steamed in a slow cooker is non-caloric, so it can be used in the preparation of many diet meals.
5. Queen cabbage surprisingly combines with almost all spices and seasonings.
6. To steam the broccoli evenly, fill the container only 2/3 with the vegetable. If you put more cabbage, the upper inflorescences will not boil.
7. Dense and strong parts of the inflorescences are laid out on the bottom of the container, small and thin ones are placed on top.
8. Broccoli stored in the freezer remains energetically valuable for 12 months.
9. If a head of broccoli has lain in the refrigerator for a long time and has dried up, it is enough to cut off part of the stalk and put the head in a jar of water. After a while, a fresh look will return to the vegetable.

Steamed broccoli in a slow cooker. Video