“It’s a good source of fibre and protein, and contains iron, potassium, calcium, and magnesium as well as loads of vitamins and folic acid.” BROCCOLI…
The green vegetable that packs a powerfully healthy punch
Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain. MARC FOSH RESTAURANT is located in Palma’s Convent de la Missio where contemporary design blends seamlessly with traditional features and modern art. The restaurant opened to rave reviews and has quickly become Palma’s premiere culinary destination. www.marcfosh.com
If you're young and grew up in a health-conscious household, chances are you were spoon-fed broccoli from an early age. I grew up in seventies and this extremely popular vegetable was still very underrated and under consumed in those days. But the simple truth is, broccoli is not just any old vegetable…it's a bona fide superfood with a myriad of health benefits and there's are only 22 calories in 100g of the stuff!
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, calebrese. It's a good source of fibre and protein, and contains iron, potassium, calcium, and magnesium as well as loads of vitamins and folic acid. In the kitchen, this superfood is now a true superstar and combines so well with so many different types of foods. Broccoli has a fine, slightly spicy taste, which is particularly good with lemon and butter. You can eat it raw or cooked in salads. The deep green of cooked broccoli and the emphatic flavour make it the perfect accompaniment for meat and fish, in a risotto or as part of a stir-fry with Asian spices. But I love to pair broccoli with something punchy, formidable, and umami-rich, such as soy sauce, anchovy, bacon and mushrooms. The rich saltiness combines brilliantly with the earthy, bittersweet broccoli. Blue cheese is another great flavour combination along with garlic, spices, chilli and the nutty tones of walnut, peanut and almond that can all match the wild spirit of broccoli and help show it off in all its glory. Broccoli soup is a classic dish: chopped onion is sautéed in butter; chopped broccoli and potatoes are added and simmered in vegetable bouillon until soft. Puree and then finish the soup with a dash of cream, salt, pepper, nutmeg, and some lemon juice.
Broccoli stalks are often discarded along with the peelings and roots, but every now and again, those odds and ends become an ingredient, tastier even than the conventional prized part of the vegetable.
At our restaurant we sometimes serve a slow cooked broccoli stalk, as part of our vegetarian tasting menu and it's a stunning dish. The stem has a wonderful texture both raw and cooked and, in this week's, simple, cheesy gratin, they're also actually the real stars of the show.