Herbed Broccoli Recipes

BROCCOLI IN HERBED BUTTER

Steps:

• Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.

HERBED BROCCOLI SPEARS

Steps:

• Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.

HERBED BROCCOLI

Steps:

• Cook broccoli in 1" of boiling water.
• (I used the stems, too.) Boil about 6 minutes until crisp tender; drain and set aside.
• Heat oil in skillet over med heat.
• Stir in remaining ingredients.
• Heat about 1 minute, stirring often, until hot.
• Add broccoli and toss gently.

HERBED BROCCOLI MASHED POTATOES

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

BROCCOLI WITH GARLIC-HERB BUTTER

Steps:

• Place butter in a small microwave safe dish.
• Microwave on high for 30 seconds or until melted.
• Stir in parsley, garlic, pepper and red pepper flakes.
• Place broccoli florets in a large microwave safe bowl.
• Add 2 tablespoons water, and cover with wax paper.
• Microwave on High 5 minutes or until crisp-tender.
• Drain well.
• Add butter mixture and salt to taste.
• Toss gently to coat.

BROCCOLI WITH HERBED BUTTER SAUCE

Steps:

• Trim off large leaves from broccoli; remove tough ends of lower stems. Wash broccoli; peel if desired. For spears, cut lengthwise into 1-inch wide stalks. For pieces, cut lengthwise into 1/2-inch-wide stalks, then crosswise into 1-inch pieces.
• Heat 1 inch water (salted if desired) to boiling in Dutch oven; add broccoli. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes, stirring occasionally, until stems are crisp-tender.
• Prepare Herbed Butter Sauce while broccoli is cooking. Serve sauce over broccoli.

BROCCOLI GRATIN WITH HERBED CREAM CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine broccoli and vegetable broth in a pot and cook over medium heat until broccoli is almost tender, about 5 minutes. Remove with a slotted spoon, drain, and add to the casserole dish.
• Combine cream cheese, cream, and a few tablespoons of the vegetable broth from cooking the broccoli. Season with Italian seasoning, salt, pepper, and nutmeg. Distribute cream cheese mixture on top of the broccoli. Sprinkle with Cheddar cheese and butter pieces.
• Bake in the preheated oven until cheese is melted and golden brown, about 45 minutes.

HERBED BROCCOLI SPEARS

Steps:

• Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.

BAKED FISH WITH HERBED BREADCRUMBS AND BROCCOLI

Steps:

• Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
• Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
• Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.