BROCCOLI POLONAISE
We made the topping for this quick broccoli polonaise from hard-cooked eggs, Parmesan and STOVE TOP Stuffing Mix-just to make it extra easy.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook broccoli in boiling water in saucepan 5 to 10 min. or until crisp-tender.
- Meanwhile, combine remaining ingredients.
- Drain broccoli; spoon into serving dish. Top with stuffing mixture; cover. Let stand 5 min.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BROCCOLI POLONAISE
Make and share this Broccoli Polonaise recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
- Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
- Sprinkle crumb mixture over broccoli, topping with chopped eggs. Serve at once.
Nutrition Facts : Calories 201.8, Fat 11.3, SaturatedFat 5.8, Cholesterol 126.1, Sodium 465.8, Carbohydrate 18.6, Fiber 3.7, Sugar 3, Protein 8.5
SAUTEED BROCCOLINI
Steps:
- Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
- Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
BROCCOLI POLONAISE
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the top of the broccoli into bite-size florets. Reserve stems. Trim off and discard outside of stems. Cut stems into bite-size pieces.
- Bring water to a boil in the bottom of a steamer. Put the broccoli pieces on a steamer rack. Place the rack over the simmering water and steam about 10 minutes or until tender. Or, if you prefer, drop the broccoli pieces into a saucepan of boiling water and simmer 3 to 4 minutes. Drain the broccoli, if necessary, and put it in a hot serving dish.
- Meanwhile, put the egg through a fine sieve, pressing with the fingers.
- Heat the butter in a small skillet and add the bread crumbs, shallots, salt and pepper. Cook, shaking the skillet and stirring, until the crumbs are lightly browned, 2 to 3 minutes. Add the sieved egg and parsley and stir to blend. Cook, shaking the skillet and stirring, about 30 seconds. Pour the mixture evenly over the broccoli and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 443 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
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