If you regularly view my Facebook page and read my blog you will know I am a bit obsessed with growing and eating broccoli.
Now if you Google the health benefits of broccoli, you will come up with a plethora of hits all extolling the benefits of this super food.
Here is a couple of examples of the types of infographs around.
But I grow it for two basic reasons:
Firstly, I actually like the taste of this super nutrient dense vegetable and whilst I relish the thought of all its health benefit, which seem to be proven beyond doubt, as a vegetable it is just so versatile that I find it difficult not to include it as part of your weekly vegetable intake.
Secondly because it will grow here in the Meadow 12 months of the year, it is the most reliable vegetable I produce.
I would eat broccoli several times a week and at the moment (winter) I am eating broccoli nearly every day. It is one of the few vegetables along with Kale, cauliflower and cabbage that produces well in our cold winters but because I like the taste of broccoli more than the other brassica varieties I tend to plant more of it and therefore have an oversupply of it during winter.
This has led to me finding exciting and interesting ways to include Broccoli in to my daily meal planning because even when you love it as much as I do, it can be a little boring just eating stemmed broccoli as an accompanying vegetable day in and day out.
I have written other blogs about how I use this wonderful veg and how I preserve it, but lately I have tried a few recipes which have included what I call Broccoli crumbs- this is where I cut the heads and stalk finely and include them into dishes.
This disguises it so you get the benefit of the vegetable without it overpowering the dish.
Whist all the experts agree that lightly stemming Broccoli delivers the best nutrient level I like it raw so I thought I would share with you the following dish where the crunchiness of the raw Broccoli is quite delightful.
This is a great dish to serve to kids or adults who are not as keen on Broccoli as I am.
Creamy Chicken pesto with broccoli crumbs.
Serves 4
Ingredients
I chicken breast cooked and shredded (if in a hurry use pre purchased BBQ chicken)
I pkt spaghetti
2 tablespoons of pesto (homemade or store bought)
3 tablespoons of thickened cream
I head of broccoli sliced into crumbs
Method
Put a large pot of water on to the boil
Add pasta include salt if you wish
Once pasta is cooked drain.
Return to pan
Add pesto, cream and broccoli
Combine season to taste and serve.
Very easy, great for a quick meal and a great way to get non broccoli eater to consume this wonderful vegetable.
Enjoy.
PS if you want to see all my blogs on Broccoli then go back to the blog front page and pop broccoli into the search bar and it will bring them all up.
Kathy
