If I Cook My Broccoli To Mushy --

Question

Will I get any nutrients from it at all or will it just be a pile of green mush?

Thanks!!!

Answer 1

You'll get some nutrients but definently not all of them. The more you cook your vegtables the less nutirents you get out of them.

Answer 2

Hey Shabasha ~

Well while it's true you won't be deriving all the essential vit's & min's when you overcook vegetables there are some ways to rectify the situation. Here are a few examples for you to try out for yourself. GL :)

~ Healthy hint for broccoli ~

-->Avoid over-cooking, which destroys broccoli's protective compounds. Gentle cooking helps preserve the beta-carotene. For maximum nutrient retention, lightly steam or microwave broccoli until tender-crisp.

* To prevent slightly overcooked broccoli from cooking further, simply drain immediately and rinse with cold water to stop the cooking process.

* To save time when cooking with pasta or rice, like all vegetables, broccoli can be cooked along with pasta or rice. Add trimmed and cut broccoli to cooking pasta or rice 3 minutes before it is scheduled to be done.

* To rescue overcooked broccoli, chop it finely and toss it with rice and seasonings, sprinkle over baked potatoes and top with melted cheese.

If you've made a few bunches of broccoli & don't want to waste it try the recipe below

Broccoli cheese soup is made with fresh broccoli.

Ingredients:

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

2 cups sliced onions

5 tablespoons butter or margarine

7 cups chicken broth, divided

1 teaspoon dried leaf oregano, crumbled

1/4 cup flour

2 tablespoons Dijon mustard

1/8 teaspoon pepper

1 cup milk

2 cups shredded sharp Cheddar cheese

Preparation:

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.