Over the past ten years, broccoli has been actively consumed in Russia. Healthy food lovers have found a vegetable that contains 50 times more nutrients than white cabbage or cauliflower. It is not for nothing that it is allowed to introduce the first complementary foods with vegetables, namely with broccoli, into the diet of infants from 8 months.
Broccoli is one of the healthiest representatives of cabbage; it contains dozens of times more carotene than other types of this vegetable. For those who lead a healthy lifestyle, adhere to a proper diet or dream of losing weight, broccoli dishes will become a lifesaver. Caloric supply and carbohydrate content are minimal (32 calories per 100 g of product). The constant use of this type of cabbage will help get rid of constipation, cleanse the intestines, and enrich the body with iron and folic acid. Nutritionists recommend eating broccoli all year round. Let's make preparations for this healthy vegetable for the winter. Let's start by freezing, finish with the preparation of delicious and light meals that will complement your homemade preparations. All recipes are simple and straightforward, with step-by-step descriptions and correct proportions.
Buying broccoli
Pay attention to the appearance of the vegetable. Choose not damaged, only green and fresh cabbage. A yellow or slightly gray kachan "says" that it is stale or overripe. Such a product is not suitable for human consumption.
An easy way to freeze broccoli for the winter
- Preparation - disassemble the cabbage into inflorescences, immerse the product in slightly salted brine and keep the vegetable in it for 10-15 minutes. This procedure is necessary so that the insects inside the inflorescences come out under the influence of salt water. Rinse the broccoli under running water.
- Heat treatment - place the prepared inflorescences in boiling water and soak the cabbage there for 5 minutes. During this cooking time, useful substances will remain in full.
- Cooling - Remove the broccoli from the boiling water using a slotted spoon and put it in chilled water (you can put ice pieces in a container). If the broccoli cools spontaneously, then the inflorescences can turn into gruel.
- Removing excess liquid - Transfer the food to a colander and let the water drain (excess liquid is ice formation when frozen). Spread the inflorescences on a dry towel to dry completely.
- Packaging - Use zippered plastic bags, remember to remove excess air. Make the preparation in small portions so that the product can be eaten without residue.
Marinating broccoli for the winter
Write down a step-by-step recipe for a sweet and sour vegetable snack made from common and inexpensive foods.
Ingredients:
Broccoli - 1.5 kg;
Bulgarian pepper - 400 gr.;
carrots - 200 gr.;
onion - 5 medium onions;
hot chili pepper - one small pod;
sugar - 2 tablespoons;
vinegar - 1 tsp;
salt - 1 tablespoon;
black and allspice - 5 peas each;
bay leaf - 2 pcs.
Preparation:
- Cut the peeled carrots into circles, bell pepper into medium-sized cubes. Place vegetables on the bottom of sterilized jars, stirring with spices and onions, cut into half rings.
- Put prepared, washed broccoli on top of vegetables and cover with boiling water. Leave the dish to sit for 5 minutes, and pour the liquid into the saucepan to make the marinade.
- Marinade: Dissolve sugar, salt and vinegar in boiling water. Pour the marinade over the salad and roll up tightly with the lids. Wrap the jars with a blanket until they cool completely.
Canned broccoli with tomatoes
Ingredients:
Broccoli - 600 gr.;
medium-sized tomatoes - 4 pieces;
carrots - 300 gr.;
garlic - 3 cloves;
salt - 20 gr.;
sugar - 60 gr.;
water - 1 liter;
table vinegar 9% - 30 ml.;
bay leaf - 1 pc.;
citric acid - 3 pinches.
Preparation:
- Wash and peel vegetables. Soak broccoli in salted water, then rinse.
- Cut the carrots into circles. Blanch the broccoli with the carrots for 5 minutes. Discard vegetables in a colander and rinse with chilled water.
- Cut the bell peppers into medium-sized squares, the tomatoes into 2 cm thick slices.
- Put broccoli, bell peppers, carrots, tomatoes and chopped garlic in layers in jars.
- Marinade: Combine citric acid, vinegar, salt, sugar and water and bring to a boil. Pour the marinade over the jars. Sterilize the jars in a water bath for 7-10 minutes (time depends on the size of the jar).
- Roll up the cans tightly.
Broccoli in sweet and sour marinade
Ingredients:
Broccoli - 1 kg;
mustard seeds - 1/2 tsp;
bay leaf - 2 pieces;
allspice peas - 5 pieces;
black peppercorns - 5 pieces;
water - 1 liter;
table vinegar 6% - 200 ml.;
citric acid - 1/2 tsp;
sugar - 60 gr.;
salt - 20 gr.
Preparation:
- Rinse and disassemble broccoli. Blanch the cabbage in acidified water (use citric acid for this). Blanch for 5 minutes. Arrange the finished cabbage in the jars.
- Prepare the marinade in the usual way: add table vinegar infused with spices to boiling water (add all the spices to the vinegar and wait 45 minutes), sugar, salt. Pour the prepared marinade over the vegetables in the jars.
- We send the cans to be sterilized in a water bath for about 20 minutes. Take out the cans and roll up the lids tightly. We turn over the cans, put them on the blanket and wrap them up.
Advice from the author
If you like to do winter preparations and there is no empty space on the shelves in your cellar, then my advice will be very useful to you. In order to always know which blanks are fresh and which ones have remained from previous years, I recommend writing the year the can was rolled up on top of the lids with a marker. You can also write the ingredients of the salad, some features or disadvantages on the lid.
