Pureed Broccoli And Roasted Garlic Canapes Recipes

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
• Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

GARLIC PARMESAN ROASTED BROCCOLI RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200ºC).
• Separate the crowns and snip off any leaves of the broccoli.
• On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.
• Bake for 35-40 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

PUREED BROCCOLI AND ROASTED GARLIC CANAPES

Steps:

• Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
• Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
• Spread broccoli puree atop toasts. Transfer canapés to platter and serve.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.