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Melissa’s Baby Broccoli is a cross between broccoli and Gai Lan, also known as Chinese Broccoli. It has a long and slender dark green stalk that supports clusters of tender buds that look like compact broccoli florets.
The stalks are less fibrous than broccoli and never require peeling. The bud and stalk are both edible, being much sweeter than broccoli, with a distinctively pleasant hint of mustard aftertaste. When cooked, the peppery flavor is replaced by an increased sweetness. Serve Baby Broccoli raw with a creamy dip. It can also be blanched, stir-fried, sautéed or steamed. Include this tasty and versatile vegetable in pasta dishes, omelets, salads, slaws or soups.
Look for bright green, crisp stalks and tightly closed buds. Refrigerate unwashed in perforated plastic in crisper drawer up to 10 days.
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