Recipes Using Broccoli

SERIOUSLY, THE BEST BROCCOLI OF YOUR LIFE

Steps:

• Preheat the oven to 400°F/200°C.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

BROCCOLI QUICHE

Steps:

• Preheat oven to 175degC (350degF).
• Over medium heat melt butter in large saucepan.
• Add onion, garlic and broccoli.
• Cook slowly, stirring occasionally until the vegetables are soft.
• Spoon vegetables into pie shell and sprinkle with cheese.
• Combine eggs and milk.
• Season with salt and pepper.
• Pour egg mixture over vegetables and cheese.
• Bake in oven for 30 minutes, or until centre comes out clean.

QUICK CHEESY BROCCOLI (& MORE RECIPES!)

Steps:

• Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
• Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
• Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!

BROCCOLI STIR FRY

Steps:

• Cut the broccoli florets to the sizes you prefer. Add them to warm water and leaves for 2 to 3 mins. Drain and set aside.
• Wash, peel and wash potatoes. Chop them to half inch pieces and keep them immersed in a bowl of water until used.
• Chop garlic and green chilies. Set aside.
• Heat oil in a pan. Add cumin. When they begin to crackle add chopped garlic and chillies
• Saute just for 30 seconds to 1 min. Do not brown or fry further otherwise they will be burnt later.
• Drain water from the potatoes and add them to the pan. Stir fry for a minute and cook covered on a medium heat until done al dente.
• Check if they are al dente, just cooked and not too soft.
• Add turmeric, chili, garam masala, coriander powder and cumin powder.
• Mix and saute just for 30 seconds. Sprinkle 2 to 3 tbsp water.
• Add the broccoli florets and stir fry for 1 minute.
• Next 1 tsp oil and sprinkle salt as desired. Toss and fry until the broccoli is done to your liking. Avoid over cooking, remove from the pan when it is tender. Broccoli takes only 3 to 5 mins to cook.
• Remove potato broccoli stir fry to a serving bowl. Sprinkle some sesame seeds and lemon juice. Serve with rice, roti or as a side.

SHRIMP WITH BROCCOLI

Steps:

• Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
• Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
• Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.