Servings: 4
Calories: 22kcal
Equipment
- A sharp chef knife
- bowl
Ingredients
- One large crown of fresh broccoli 100 gm
- A sharp chef’s knife.
- A cutting board.
- Optional: a bowl for the cut pieces.
Instructions
Step 1: Prepare Your Workstation
- Clear off your table or counter. Make sure your cutting board is stable — that’s essential. Set your knife nearby, and grab your trusty crown of broccoli.
Step 2: Wash the Broccoli
- Rinse your broccoli under cool water. This removes any dirt or debris. Pat it dry with a kitchen towel. Moisture can make cutting a bit slippery.
Step 3: Trim the Stem
- Place the broccoli on its side. Slice off the thick bottom part of the stalk. You want to remove any fibrous, woody ends that you wouldn’t want to eat.
Step 4: Separate the Florets
- Stand the broccoli upright, with the florets facing up. Cut down through the base of each floret, working your way around the crown. Aim for uniform pieces, roughly the size of a golf ball.
Step 5: Focus on the Stalk
- Don’t discard that stalk! Cut it into rounds or julienne into strips. It’s tender and tasty, giving you no reason to waste any part of your broccoli.
Step 6: Rinse Again if Needed
- If your cutting process has introduced any crumbs or bits, give the cut broccoli another quick rinse. Dry before using to avoid any sogginess in your dishes.
Notes
- Use a Sharp Knife: This ensures clean cuts without bruising the broccoli.
- Mind the Size: Cut florets into similar sizes for consistent cooking.
- Be Efficient: Cut enough for multiple meals. Properly stored, it can last beyond a week.
- Experiment with Shapes: Try different cuts like julienne or dice for varied presentations.
- Involve Kids: If you’re cooking with family, let kids help! It’s a great way for them to learn about veggies.
Nutrition
Serving: 4g | Calories: 22kcal | Carbohydrates: 3g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 33mg | Fiber: 3g
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