I asked 3 chefs how to make broccoli taste better and they all said the same thing

Three chefs all said the same thing when asked how to make broccoli taste better. The green veggie is packed with nutrients, and it even has more vitamin C than an orange when you compare by weight.

However, just a couple of minutes too long on the hob can ruin its texture, going from crunchy and juicy to mushy and unpleasant. So instead of boiling the veggie beyond an inch of its life, chefs recommend charring the green vegetable for maximum flavour. They say this cooking method also helps reduce any bitterness, elevating it from a necessary health food to a delicacy in its own right.

All chefs followed different steps, with some blanching the veggie first, and others skipping the step entirely. However, they all agreed it brings out a better flavour profile.

David Viana from New Jersey's Heirloom Kitchen said: "The little bit of bitterness from the charring can elevate broccoli's complexity ... all the way to the centre of the plate."

According to chef Tyler Fenton of Bata in Arizona, it gives the nutrient-dense vegetable a caramelised flavour. He blanches or steams his broccoli, then finishes it on the grill.

He explained: "Broccoli needs the first cook to be tender and maintain moisture, and then the high-heat finish because broccoli can caramelize and char beautifully and it complements its flavor so nicely," writes EatingWell.

Chef Nick Zocco at Urban Hill in Salt Lake City recommends charring broccoli by roasting it in the oven at 220C for 10 to 15 minutes.

He explained it creates a "crisp" texture with a "slightly nutty, sweet finish". Chef Zocco said a drizzle of good olive oil and a crack of salt and pepper makes it a "delicious addition" to any meal.