Broccoli
Brassica oleracea var. italica · broccoletti · Italian broccoli
Broccoli: what every chef needs to know
Broccoli — a cruciferous vegetable exceptionally rich in vitamin K vitamin C, folate and glucosinolates. The characteristic green colour is determined by chlorophyll, which breaks down quickly when overcooked and turns the broccoli yellow-green. Blanching in plenty of boiling, salted water followed by immediate shocking in ice water is the professional method for bright, vivid green broccoli. In commercial kitchens, both florets and stems are used: the stem is crunchier and slightly sweeter, and is peeled and cut into julienne for salads or wok dishes. Broccoli has a nutty flavour that is intensified by roasting in the oven.
Broccoli: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Broccoli: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Siciliaans pastagerecht with broccoli, anchovy, raisins, pine nuts and saffron. one of the most complex and historically anchored brocooli-preparations, with Arabische invloeden in the sweet-salt combination.
creamy soup of broccoli and melted cheddar, popular in Amerikaanse bistro-kitchens and hotelrestaurants. broccoli is the structurele main ingredient in one of the most bestelde soups in Noord-Amerika.
pasta from Puglia with broccoli di rabe (a bitterdere brassica), garlic, anchovy and olive oil. one of the most emblematische dishes from the Pugliese kitchen: bitter, herbal and simple.
broccoli gratinated with kaassaus (béchamel and Gruyere of cheddar), fried to a crispy crust. a classic bistrobereiding in the French-Belgian kitchen.
Wok-preparation of broccoli with oyster sauce, garlic and ginger over high heat. one of the most serveerbare groentegerechten in the Kantonese restaurantkeuken, preservation of colour and bite are fundamenteel.
raw broccoliroosjes as onderdeel of a classic crudités-bord with hummus, aioli of tzatziki. a standard amuse of starter in Mediterranean and French bistro-kitchens.
Broccoli: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
directly in ice water: preservation felgroene colour
dry roosjes, olive oil and sea salt: crispy randen
preserves meeste voedingsstoffen
beforehand 1 min blanching for goede cooking
Broccoli: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Broccoli: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch outdoor growing: summer–autumn (June–November). Greenhouse broccoli available year-round. Best flavour from autumn broccoli after the first frost. Imports from Spain and Italy in winter.
Broccoli: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Broccoli: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
broccoli has bitter, green notes through glucosinolaten. dry, hoog-sour wines with herbal character are the best match. Sancerre with are flintachtige minerality, citrus and grasaroma's enhances the green notes of broccoli while the acidity the bitterness afrondt.
- Sancerre Blanc (Henri Bourgeois, Vacheron)
- Pouilly-Fumé (Didier Dagueneau)
- Touraine Sauvignon (betaalbaar)
- Rueda Verdejo (Spanje, alternatief)
the karakteristieke white pepper and herbal notes of Grüner Veltliner are the best bekende complement for bitter vegetables. the fresh acidity and green kruidigheid matchen perfect with broccoli in pasta, gratin or as side dish at meat.
- Grüner Veltliner Federspiel (Wachau)
- Grüner Veltliner Kamptal DAC
- Grüner Veltliner Kremstal DAC
Muscadet sur lie has a light bitterness and yeastic complexity That at green vegetables fits. the high acidity and low body overwhelm broccoli not. one of the droogste, most neutral wines of Frankrijk: ideal for simple brocooli-preparations.
- Muscadet Sèvre et Maine sur Lie (Domaine de la Pépière)
- Muscadet Côtes de Grandlieu sur Lie
- Gros Plant du Pays Nantais (ultra-droog alternatief)
Alto Adige Pinot Grigio, bergachtig and fresh, has more character then the vlakke Veneto-versie: mineral, perzikachtig and light herbal. pairs with broccoli-kaasgratin and pasta with broccoli and anchovy without to overwhelm.
- Pinot Grigio Alto Adige DOC (Elena Walch, Tiefenbrunner)
- Pinot Grigio delle Venezie IGT (toegankelijk)
- Pinot Gris Alsace (rijker alternatief)
Soave Classico with are almond- and citrusbitterheid sluit to at the light bitterness of broccoli. the delicate structure pairs with orecchiette with broccoli and other Zuid-Italian brocooli-pastagerechten.
- Soave Classico DOC
- Soave Superiore DOCG
- Lugana DOC (vergelijkbare stijl, meer body)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Broccoli
How do I prevent broccoli turning yellow after cooking?
Blanch for a maximum of 3 minutes in plenty of boiling salted water. Shock immediately in ice water. The salt slightly protects the chlorophyll. Never cook with a lid (volatile acids accumulate and accelerate chlorophyll breakdown). Keep cold until serving.
Can I eat broccoli stems?
Yes, and they are underrated. Peel away the outer layer (tough, fibrous), cut into julienne or slices. Crunchier than the florets, slightly sweeter. Excellent for salads, wok dishes or raw as crudités.
What is the difference between broccoli and romanesco?
Romanesco (Brassica oleracea var. botrytis) has the characteristic spiral shape (Fibonacci pattern) and a nuttier, subtler flavour. Texture is firmer than broccoli. Cooking techniques are identical but romanesco needs 30 seconds more when blanching.
At what temperature should you store Broccoli?
Store Broccoli at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Broccoli professionally?
The primary professional technique for Broccoli is Blanching + afschrikken at 100°C + ijswater for 2,5-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Broccoli contain allergens?
Broccoli is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Broccoli
Professional substitutes for broccoli in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
