Thursday, September 9, 2010
I cut off the floweretes, parboil or steam 5 minutes, run cold water over to stop the cooking and put in cold water to chill a bit, drain and bag and freeze.
We'll pull these bags from the freezer all winter. Usually we'll just saute the broccoli up and add some lemon juice, sometimes toasted pinenuts or almonds, or walnuts, sometimes some parmesan. I love chicken divan (it's in my cookbook, using fresh ground herbs and spices creating a fresh curry mixture). I bagged the broccoli stalks and put them in the fridge - I'll be grating them for a Coldslaw.