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Brassicaceae · Local season calendar · ENTRY 07

Broccoli

Green, mild, slightly sulphurous and nutty when roasted. Tender florets, crunchy stalk.

Origin
Italy and Mediterranean · Brassicaceae
Texture
Tender florets, crunchy stalk
THE VEGETABLE AT A GLANCE

Its flavour and texture

Green, mild, slightly sulphurous and nutty when roasted.

Family
Brassicaceae
Origin
Italy and Mediterranean · Brassicaceae
Texture
Tender florets, crunchy stalk
01
BEFORE COOKING

Choose and prepare it well

Separate florets; peel stalk and slice finely.

IN PRACTICE, STEP BY STEP
  1. Choose a firm vegetable, heavy for its size with no soft areas. Wash whole before cutting to avoid transferring dirt into the flesh.
  2. Remove only genuinely tough or damaged parts. Thin skins, stalks, tops and cores are often usable when fresh: the waste-reduction section explains how.
  3. Cut similarly sized pieces for even cooking. Separate tender from thick parts so you can start cooking them at different times.
TERMS TO KNOW
Trim
remove damaged, dry, hard or earthy parts before cooking.
Stem
the part supporting the cap; its base may be earthy or tough.
Florets
small clusters making up a broccoli or cauliflower head.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
02
THE RIGHT TECHNIQUE

The cooking method that suits it

Briefly steam, pan-fry, roast or boil in salted water; avoid grey overcooking.

SÈVE MINI-RECIPE · STEP BY STEP

Roasted broccoli, lemon and almonds

Total time · 25 min2 people

BEFORE YOU START

Wash, dry and cut vegetables before starting. Preheat the oven or pan when required: the right temperature from the start improves texture and browning.

RECIPE GUIDANCE18 minutes210 °C
INGREDIENTS
  • 1 broccoli
  • 1 lemon
  • 30 g almonds
  • 1 garlic clove
  • olive oil
  1. 1

    Separate florets and peel stalk before cutting into batons.

  2. 2

    Mix with oil and garlic and roast for 18 minutes at 210 °C.

  3. 3

    Add lemon zest and toasted almonds when serving.

HOW TO TELL WHEN IT IS READY

Start checking a few minutes before the end: edges should brown and a knife tip should meet the texture described in the recipe.

TERMS EXPLAINED
Trim
remove damaged, dry, hard or earthy parts before cooking.
Stem
the part supporting the cap; its base may be earthy or tough.
Florets
small clusters making up a broccoli or cauliflower head.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
03 · GOOD PAIRINGS

What to pair it with

garliclemonParmesansesameanchovy
04 · SIMPLE IDEAS

Where to use it

pastagratinstir-frysoup
Seasonal vegetables from Sève’s Notebook
COOK WITH THE SEASONS

Sixty vegetables, their best cooking methods and less waste.

Explore seasons, useful techniques, pairings and simple ideas that transform each vegetable.