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Broccoli dishes: recipes for every day. Video
Broccoli is a vegetable that can be used in a wide variety of dishes. Soups and salads, casseroles and pies, all these dishes will turn out to be not only tasty, but also healthy, because broccoli is a food low in calories, fat and cholesterol, rich in vitamins and minerals.
Broccoli and Potato Soup Recipe
Bright green broccoli blossoms adorn this thick, silky puree soup. You will need: – 2 tablespoons of butter; – 1 head of onion; – 2 cloves of garlic; – 1 kilogram of broccoli; – 750 grams of potatoes; – 3 cups of chicken broth; – 3 cups of water; – 1 and ¾ teaspoon of salt; – ¼ teaspoon ground black pepper – ½ cup grated Parmesan.
Broccoli is an excellent source of protein, thiamine, calcium, iron, magnesium and phosphorus, potassium and manganese, as well as dietary fiber
Start this dish by melting the butter in a saucepan over medium heat. Peel the onion and cut into small cubes, fry it in oil, stirring occasionally, until transparent. Add the peeled and minced garlic and fry until a distinct aroma appears. Rinse and dry broccoli cabbage, disassemble into inflorescences, cut off the stems. Wash and peel the potatoes, cut into cubes. Place potatoes and cabbage stalks in a saucepan, pour in broth and water, season with salt and pepper. Bring to a boil, reduce heat, and cook until vegetables are tender, about 10 minutes. Purée in a food processor or hand blender. Add broccoli inflorescences to the soup and cook for another 5 minutes, add grated Parmesan and serve the soup to the table.
If you prefer a perfectly smooth puree soup, place the broccoli florets 5 minutes after the potatoes and stems. For a completely uniform texture, rub the soup through a sieve
Broccoli salad with bacon
This delicious salad is quite capable of replacing your dinner. The bacon and mayonnaise contained in it provide just as much fat as needed so that the body can absorb the fat-soluble vitamins from cabbage. Take: – 1 clove of garlic; – ½ cup of homemade mayonnaise; – 2 teaspoons of apple cider vinegar; – 1 teaspoon of granulated sugar; – 4 cups of raw broccoli blooms; – 4 cups of diced sour apples; – 100 grams of bacon; – 3 tablespoons of dried cranberries.
Peel the garlic and pass it through a special press. Mix it with mayonnaise, vinegar and sugar. Cut the bacon into cubes and fry until golden brown, using a slotted spoon to place the bacon cubes on paper towels to absorb the excess fat. In a deep bowl, combine broccoli inflorescences, apple pieces, bacon, cranberries, season with mayonnaise and stir.
Mediterranean side dish of broccoli and tomatoes
This bright Mediterranean cabbage and tomato garnish goes well with meat, poultry and fish. You will need: – 400 grams of broccoli inflorescences; – 1 cup of cherry tomatoes; – 1 tablespoon of olive oil; – 2 cloves of garlic; – ¼ teaspoon of salt; – ½ teaspoon of lemon zest; – 1 tablespoon of lemon juice; – 10 black pitted olives; – 2 teaspoons of capers; – 1 teaspoon of dried oregano.
Preheat oven to 220C. Place broccoli, tomatoes and minced garlic in a deep bowl, season with salt and olive oil, mix well and spread evenly on a baking sheet lined with parchment paper. Bake for 10-13 minutes. Meanwhile, combine lemon zest and juice, sliced olives, oregano and capers in a bowl, return the baked vegetables to it, stir and serve warm.
Chinese style beef broccoli
To make Chinese-style broccoli, you will need: – 1 cup peeled, steamed long grain rice; – 2 minced garlic cloves; – 1 tablespoon of chopped fresh ginger root; – 3 tablespoons of soy sauce; – 500 grams of beef pulp; – ½ cup chicken broth; – 3 tablespoons of sherry; – 1 teaspoon of granulated sugar; – 3 teaspoons of sesame oil; – 1 tablespoon of cornstarch; – 1 tablespoon of cold water; – 750 grams of broccoli.
Cook the rice according to the instructions on the package. In a small bowl, combine chopped garlic and ginger with one tablespoon of soy sauce. Cut the beef into thin slices across the grain. In another bowl, combine broth, sherry, granulated sugar, 1 teaspoon sesame oil, and remaining soy sauce. In a third bowl, stir together the starch and cold water.
Rinse the broccoli and disassemble into inflorescences, cut the stems and cut them diagonally into ½ centimeter slices. In a wok, heat about 250 ml of water to a boil and boil the cabbage for 3 minutes, drain the liquid, set aside the broccoli and wipe the wok dry.
Heat the remaining two teaspoons of sesame oil in a wok until slightly smoky. Spoon out half the beef and stir-fry with Chinese chopsticks for 1 to 2 minutes. Place on a plate and cover with foil to keep warm. Repeat with the remaining meat.
Pour the broth mixture into the wok without peeling it, add the starch mixture and bring to a boil, stirring occasionally. Cook for about a minute, until the sauce thickens. Add cabbage, stir and remove from heat, add meat, mix again and serve on a hill of rice.