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 (raw)
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.
Sicilian pasta dish with broccoli, anchovies, raisins, pine nuts and saffron. One of the most complex and historically rooted broccoli preparations, with Arab influences reflected in the sweet-salty combination.
Creamy soup of broccoli and melted cheddar, popular in American bistro kitchens and hotel restaurants. broccoli is the structural main ingredient in one of the most ordered soups in North America.
pasta from Puglia with broccoli di rabe (a more bitter brassica), garlic, anchovies and olive oil. One of the most emblematic dishes of the Puglian kitchen: bitter, pungent and unadorned.
broccoli gratin with cheese sauce (béchamel and Gruyere or cheddar), baked to a crisp golden crust. A classic bistro preparation in the Franco-Belgian kitchen.
Wok preparation of broccoli with oyster sauce, garlic and ginger over high heat. One of the most versatile vegetable dishes in the Cantonese restaurant kitchen; preserving colour and bite are fundamental.
Raw broccoli florets as part of a classic crudités platter with hummus, aioli or tzatziki. A standard amuse-bouche or 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.
Immediately plunge into ice water to preserve the vivid green colour.
Dry florets, olive oil and sea salt: crispy, caramelised edges.
Retains the most nutrients.
Blanch for 1 minute beforehand to ensure even 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 from glucosinolates. Dry, high-acid wines with a herbal character are the best match. Sancerre with its flinty minerality, citrus, and grassy aromas amplifies the green notes of broccoli while the acidity rounds out the bitterness.
- Sancerre Blanc (Henri Bourgeois, Vacheron)
- Pouilly-Fumé (Didier Dagueneau)
- Touraine Sauvignon (betaalbaar)
- Rueda Verdejo (Spanje, alternatief)
The characteristic white pepper and herbal notes of Grüner Veltliner are the best-known complement for bitter vegetables. The fresh acidity and green herbaceousness match perfectly with broccoli in pasta, gratin, or as a side dish with meat.
- Grüner Veltliner Federspiel (Wachau)
- Grüner Veltliner Kamptal DAC
- Grüner Veltliner Kremstal DAC
Muscadet sur lie has a slight bitterness and yeasty complexity that suits green vegetables. The high acidity and light body do not overpower broccoli. One of the driest, most neutral wines of France: ideal for simple broccoli preparations.
- Muscadet Sèvre et Maine sur Lie (Domaine de la Pépière)
- Muscadet Côtes de Grandlieu sur Lie
- Gros Plant du Pays Nantais (ultra-dry alternatief)
Alto Adige Pinot Grigio, mountain-fresh, has more character than the flat Veneto version: mineral, peachy, and lightly herbal. Suits broccoli cheese gratin and pasta with broccoli and anchovies without overpowering.
- Pinot Grigio Alto Adige DOC (Elena Walch, Tiefenbrunner)
- Pinot Grigio delle Venezie IGT (toegankelijk)
- Pinot Gris asace (rijker alternatief)
Soave Classico with its almond and citrus bitterness connects with the slight bitterness of broccoli. The delicate structure suits orecchiette with broccoli and other southern Italian broccoli pasta dishes.
- 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);
- Non-compliance with food safety laws and regulations.
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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
