The best of broccoli recipes, in my opinion, is to just steam or cook this wonderful vegetable with a tiny bit of water in the microwave. Many times I just eat it raw. But here are some recipes that I like if I have the time and inclination to do something a little more, starting with a simple soup to an elegant souffle.
An excellent way to use up left-overs.
3 cups chicken broth
1/2 cup (or more) leftover chicken or turkey, chopped
1/2 cup broccoli, cooked and chopped.
Combine all ingredients and heat.
2 pounds fresh broccoli
¼ cup water
¼ cup peanut oil
2 cloves garlic, minced
Salt and pepper to taste
Wash broccoli. Cut off flowerets. Peel broccoli stems; slice stems ¼ inch thick. Place broccoli in a large skillet; add water, peanut oil, garlic, salt and pepper. Cover tightly and cook over very low heat 20-25 minutes. Stir several times during cooking. I use an electric skillet for this broccoli recipe.
1 bunch fresh broccoli
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon honey
½ teaspoon freshly grated ginger root or ¼ teaspoon ground ginger
¼ teaspoon Tabasco sauce
¼ cup almonds
Wash broccoli; cut off broccoli flowerets. Peel broccoli stems; slice ¼ inches thick. Heat oil in large skillet or wok; stir-fry 5 minutes until crisp-tender. Combine soy sauce and cornstarch in a small bowl; add honey, ginger and Tobasco sauce. Pour mixture over broccoli; cook until sauce thickens slightly. Stir in almonds. Enjoy.
One bunch broccoli
2 tablespoons melted butter
2 eggs, beaten
2/3 cup milk
¼ cup wheat germ
1 cup chopped mushrooms
¼ cup Mozzarella cheese, grated
½ teaspoon Oregano
Salt to taste
Arrange broccoli in casserole dish. Stir together remaining ingredients except paprika, and pour over broccoli. Sprinkle paprika over all. Bake at 375 degrees F for 30-35 minutes.
Fresh or frozen broccoli to cover the bottom of a buttered 13 X 9 casserole .
1 lb ham, diced
6 oz sharp cheddar cheese, shredded
3 cups milk
2 cups biscuit mix
½ t dried thyme
Top broccoli in buttered casserole with the ham and cheese. Put in a 350 degree F oven. Beat the milk and eggs together. Beat in biscuit mix just until it is moistened evenly. Pour over the ham mixture and sprinkle with thyme. Return to oven and bake until golden brown, about 50 minutes.
1½ pounds fresh broccoli, washed and cut into 2-inch pieces (or 10 oz frozen)
2 tablespoons butter or margerine
1 cup fresh mushrooms
1 teaspoon finely chopped onion
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon pepper
1 cup milk
1 cup grated sharp cheese
Put broccoli in 2-quart microwave-safe dish. Cook until done, about 6 minutes.
Prepare mushroom sauce: Combine butter, mushrooms and onion in a small dish. Microwave until butter is melted and onions are translucent, about 3 minutes. Stir after every minute. Blend flour and seasonings into butter-mushroom mixture. Microwave about 3 minutes more, stirring after each minute. Gradually add milk, stirring until mixture is smooth. Microwave 3 minutes more, stirring after each minute. Pour hot mushroom sauce over cooked broccoli. Sprinkle with the grated cheese and paprika. Heat uncovered in microwave 4 or 5 minutes or until cheese is melted.
1 ¾ cups cooked broccoli
1 ½ cups hot milk
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
¼ cup soft butter or margarine
3 tablespoons flour
6 eggs seperated
Preheat oven to 350 degrees F. Butter a 2-quart casserole or souffle dish. Put cooked broccoli in blender container or food processor; cover and run on high until smooth; empty into a saucepan. Put milk, salt, black pepper, nutmeg, butter, flour, and egg yolks in blender container or food processor. Cover and run on low until smooth. Add to broccoli; cook on low heat, stirring constantly, until thick. Cool slightly. Beat egg whites with an electric mixer until stiff but not dry; fold carefully and slowly into broccoli mixture. Pour into prepared casserole or souffle dish; bake 25 minutes or until brown and puffed. Serve immediately. 6-8 servings.
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