Sage Bèchamel Broccoli Naan Recipes

ROASTED SAGE BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
• Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

BROCCOLI WITH BECHAMEL

Steps:

• Prepare an ice-water bath; set aside. In medium pot, bring 2 quarts salted water to a boil; blanch broccoli until tender yet still green in color. Remove with slotted spoon to ice bath until cool; drain and set aside.
• Meanwhile, melt butter in small saucepan over medium-low heat. Add flour, and cook, stirring constantly, for 30 seconds. While whisking constantly, add milk in a steady stream, and cook until thickened and creamy, 3 to 5 minutes. Season with salt, and stir in cheese, if desired. Fold broccoli into bechamel sauce.
• Center 2-inch ring mold on serving plate. Fill with 1/2 cup broccoli mixture. Remove mold, and serve.

BROCCOLI BREAD

Steps:

• Mix the 1st 6 ingredients together.
• Blend in: muffin mix.
• ADD: broccoli, cooked/drained, stirring lightly just til blended.
• Bake 9 x 13, 350 about 40 minutes.

BASIL AND SAGE BREAD

Steps:

• Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
• Let stand for 5 minutes.
• Mix rye and white flour together to equal 6 cups flour.
• Mix 1 1/2 cups flour in with yeast/water, stir well.
• Sprinkle 1/2 cup flour over dough.
• Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
• Heat oil in skillet over low heat.
• Add basil and sage, stir about 1 minute.
• Remove from heat and cool.
• Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
• Slowly add remainlng 1/2 cup water.
• Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
• Grease large bowl.
• Add dough, turning to coat all sides of dough.
• Cover bowl and let rise until doubled (1 1/2 hours).
• Grease two baking sheets.
• Punch dough down.
• Divide dough in half.
• Form each piece of dough into a 14-inch long loaf.
• Place on baking sheets, seam side down.
• Let rise in warm area until almost double (1 hour).
• Preheat oven to 400-degrees F.
• Slash tops of loaves with knife.
• Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.

SHALLOT SAGE BREAD

Steps:

• In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
• Set aside.
• In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
• Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
• Add shallots and water mixture to flour mixture.
• Beat with electric mixer on low speed 30 seconds,scraping bowl.
• Beat on high speed 3 minutes.
• Stir in as much of the remaning flour as you can.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
• Shape into a ball.
• Place dough in a lightly greased bowl,turning once.
• Cover and let rise in warm place until double,about 1 hour.
• Punch dough down.
• Turn dough onto lightly floured surface.
• Divide in half.
• Cover,let rest 10 minutes.
• Grease 2 baking sheets,set adide.
• Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
• With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
• Place rounds on prepared baking sheets.
• Cover and let rise in warm place until nearly double,30-40 minutes.
• Bake in 375 oven 40 minutes.
• Remove from pans and cool on racks.

BROCCOLI & SAGE PASTA

Steps:

• Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
• Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.

SAGE BèCHAMEL & BROCCOLI NAAN

Steps:

• Chop broccoli heads in small pieces. Coat them with olive oil.
• Slice onion thinly. I sliced it about quarter inch but the thickness really depends on your preference. If the onion is too thick it won't cook all the way since the baking time is short.
• Preheat the oven to 450 ferenhight.
• Make béchamel sauce: Heat the butter over medium low until melted. Add flour and stir until light, golden brown. About 1-2 minutes.
• Add milk, garlic powder, ground sage and salt. Whisk over medium heat until the sauce thickens and smooth. About 2-3 minutes.
• Place naan bread on baking tray lined with foil. Pour béchamel sauce all over naan. Place sliced onions and then chopped broccolis.
• Bake in mid rack for 10 minutes.
• Take the naan out of the oven. Add parmesan and crumbled feta cheese and return into the oven. Bake for another 4-5 minutes.
• Let it cool for about 2-3 minutes after its taken out of the oven. Cut them into desired portions. I sliced them into 4 pieces. Serve and enjoy!