Broccoli With Cashews Recipes

CREAMY BROCCOLI WITH CASHEWS

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute onion in butter until tender. Remove from the heat; stir in the sour cream, honey, vinegar, salt and paprika. , Transfer broccoli to a serving bowl. Add sour cream mixture and toss to coat. Sprinkle with cashews.

BROCCOLI CASHEW SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

BROCCOLI AND CASHEW CRUNCH

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
• Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
• Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.

BROCCOLI WITH TOASTED CASHEWS

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli. Cover and steam just until tender, 6 minutes. Meanwhile, in a medium bowl, whisk together lime juice, sugar, and soy sauce until sugar dissolves. Add broccoli, season with salt, and top with cashews.

BROCCOLI WITH GARLIC BUTTER AND CASHEWS

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

VEGAN BROCCOLI SOUP WITH CASHEW CREAM

Steps:

• Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
• Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
• Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
• Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

BROCCOLI CASHEW SALAD

Steps:

• Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add the tomatoes, onion and olives; toss. , In a small bowl, combine the mayonnaise, soy sauce, lemon juice, seasoned salt and pepper. Add to broccoli mixture; toss to coat. Stir in cashews. Serve on lettuce.

STIR-FRIED BROCCOLI WITH CASHEWS

Steps:

• Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

STIR-FRIED BROCCOLI WITH CASHEWS & OYSTER SAUCE

Steps:

• Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).
• Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.

BROCCOLI WITH GARLIC BUTTER AND CASHEWS RECIPE - (4/5)

Steps:

• 1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil and cook for 7 minutes or until tender but still crisp. Drain and arrange broccoli on a serving platter. 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil then remove from heat. Mix in the cashews and pour sauce over broccoli. Serve immediately.

BROCCOLI WITH GARLIC BUTTER AND CASHEWS

Steps:

• Boil broccoli 6 minute until crisp-tender, drain and set aside.
• Melt butter in saucepan and add remaining ingredients (except for cashews) and bring to a boil.
• Remove from heat, add cashews. Pour sauce over broccoli.

BROCCOLI WITH CASHEWS AND GARLIC BUTTER

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

GINGERY BROCCOLI-FRY WITH CASHEWS

Steps:

• Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
• Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.
• Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.