Spiralized Broccoli

BROCCOLI The best way to describe broccoli noodles is: shocking. The first time you make them, your world will turn upside down.  I basically turned my compost into dinner.

Spiralized broccoil noodles are pretty easy to throw into stir frys, they look beautiful paired with kale, and add a lot of texture!

Check out Spiralized Broccoli Noodle Recipes

What You Can Expect

  • A mix of short and long green noodles
  • Firm and crispy consistency
  • Retains its shape well when cooked or used with heavy sauce.

Preparation

  • Cut the florets off.  You won’t be spiralizing this part.
  • Optional: peel off the outer layer of the stem (this just helps create smoother noodles, not required)
  • Make sure the ends of the brocolli stem are now flat so the spiralizer has a good surface area to grab on to.
  • Recommended blade: 3mm 

Cooking

  • Eat raw. Note: is a bit tougher than other noodles but perfectly edible!
  • Optional: peel so the skin is even (this will help create smoother and longer noodles)
  • Sautee for 5 minutes
  • Boil or steam for 10 minutes
  • Bake at 425 for 10 minutes
  • Best applications: noodle dishes, salads

Yield

  • 1 stem =  approximately 3/4 cup raw broccoli noodles

Storage

  • Store in an air-tight container
  • Keeps fresh for up to a week due to its low moisture content

Eat your greens… Check the Spiralized Broccoli Recipes

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