Food for Thought: Tender, Crisp Broccoli

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By Patti Rigby, Carbon School District Child Nutrition Director

Carbon students enjoy their veggies! We’ve all heard broccoli is good for us because it is high in nutrients such as fiber, vitamins C and K, iron and potassium. What is less known is that it is a great source of protein! Our students love it raw with ranch dressing, cooked with a little cheese sauce or as pictured.

When cooked, we prepare it by gently steaming allowing for a yummy tender crisp texture and appetizing bright green color. Steaming softens the cell structure and sweetens the vegetable in a way that heightens the flavor. Our students look forward to enjoying it a variety of ways. Broccoli is the most popular dark green vegetable we serve and it is required weekly.

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