Cooking Frozen Broccoli

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BEFORE COOKING:

Remove frozen broccoli just before cooking; do not thaw.

COOK:

Place them into boiling salted water (1 teaspoon per 1 liter of water). It is also worth lightly salting – this helps them retain a more vibrant green color. Cook for 3–5 minutes. Start timing from the moment the water boils again. Midway through cooking, you can add milk to prevent the leaching of calcium from the bones by the microelements contained in the broccoli. After boiling, uncover the pot to allow unpleasant‑smelling oils to evaporate, then finish cooking with the lid on. The cooked broccoli should be slightly firm and delicately crunchy, yet cooked to the proper tenderness.

AFTER COOKING:

After cooking, drain the broccoli. To preserve their beautiful green color, you can plunge the cooked broccoli into ice water for 1 minute.

SERVING SUGGESTION:

Serve the broccoli sprinkled with toasted, grated bread and drizzled with melted butter.

Enjoy your meal!

Check out how to cook fresh broccoli.