Parboiling & Freezing Broccoli

You really just want to blanch it ie. plunge it into boiling water for no more than a minute. Even then, freeziing it is likely to result in a soft broccoli, when you thaw it. It may even be mushy! You may be able to reduce this if you have freezer tissue paper and a fast freeze option, but even then, it's not foolproof.

Why not make a tart based on broccoli and freeze that?

If it does go a little soft with freezing and cooking you can serve it as broccoli puree, just cook it in a little chicken stock, drain, but leave about 2 teasp of stock in with the broccoli. Then either wizz it in a processor, or with a stick blender, add a little cream, creme fraiche or plain yog just to give it a real luxury feel. Sprinkle with toasted almond flakes if liked

Actually, me and Misterholic both prefer our broccoli very soft. We've tried steaming it and while we quite like the taste of steamed cauliflower, we just cannot get on with hard broccoli.

Just wanted to share the fact that everytime I see this thread I read the title as Patrolling and Freezing Broccoli. I KNOW it says Parboiling, but every time I glance at the title when the thread re-appears in the 'new posts' bit, all I see is the word patrolling and it invokes pictures of little bunches of broccoli marching up and down, as if doing sentry duty (and freezing their bit off whilst doing it).

:rotfl:

Sorry, I shall try to be more adult in my next post.