Broccoliinasourcreamtomatodressing Recipes

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

BROCCOLI N TOMATO PASTA

Steps:

• In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.

BROCCOLI WITH SOUR CREAM SAUCE

Steps:

• Steam broccoli.
• Meanwhile, make sauce by combining remaining ingredients in the top of a double boiler and cooking over hot water just until warm.
• To serve, drizzle sauce over steamed broccoli and sprinkle with paprika.

ITALIAN DRESSED BROCCOLI

Steps:

• Place the broccoli, onion and water in a large skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.

BROCCOLI WITH SOUR CREAM

Steps:

• Cut off the thickest stalks of the broccoli.
• Use a flat microwave dish.
• Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp.
• Drain.
• Spoon the sour cream over the broccoli.
• Sprinkle with pepper, then add the breadcrumbs.
• Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly.
• New Zealand.

ROASTED SPICY BROCCOLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
• Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
• Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
• Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

BROCCOLI IN A SOUR CREAM TOMATO DRESSING

Steps:

• Trim broccoli and steam until tender, or cook frozen broccoli according to package instructions.
• Drain and cool.
• Combine sour cream through capers, toss with broccoli and chill.