Broccoli: how to cook? Video
Vegetables can be the perfect snack or side dish. And they are irreplaceable as independent dishes. Try broccoli – rich in vitamins, fiber and trace elements, this vegetable is recommended for diets. The main thing is not to digest the cabbage, the inflorescences should retain a pleasant density and rich green color.
Broccoli with almonds: tasty and simple
You will need: – 750 g of broccoli; – 30 g of butter; – 60 g of almond petals; – the juice of half a lemon.
Disassemble the head of broccoli into cobs. If using frozen kale, do not thaw it before cooking. Put the inflorescences in boiling water and cook until soft, this will take about 10-15 minutes. You don’t have to overcook broccoli to make it tasty: the cabbage should be soft but still firm enough.
Melt the butter in a skillet and place the almond petals in it. While stirring, fry them until light brown. Squeeze the juice from half a lemon, pour the fresh lemon into the pan, salt and pepper and mix well.
Throw the boiled cabbage in a colander and let the water drain. Dry the broccoli florets and place them on a platter. Pour hot lemon-almond sauce over them and serve immediately. This cabbage is delicious as a side dish for any fish dishes.
Part of the broccoli can be replaced with cauliflower, prepared in a similar manner. You will have an original white and green side dish.
Winter cabbage salad
Broccoli can be used to make an original salad in English flavor.
You will need: – 500 g broccoli; – 15 g butter; – 1 tablespoon flour; – 300 ml milk; – 1 tablespoon apple cider vinegar; – salt; – white pepper; – a bunch of green onions; – 2 egg yolks, boiled hard boiled; – 0,5 teaspoon of dry mustard powder.
Melt the butter in a saucepan and fry the flour in it until golden brown. Remove the mixture from heat and rub with the yolks into a paste. Pour milk into the mass in portions, stirring it well so that no lumps form. Place the saucepan over the heat and, stirring occasionally, heat the sauce for another 1-2 minutes.
Remove sauce from heat and cool. Pour vinegar into the mixture, add dry mustard, salt and white pepper. Mix everything well.
If you prefer a fattier sauce, replace half of the milk with cream
Disassemble the broccoli into inflorescences and blanch them in boiling water for 2-3 minutes. Throw the cabbage in a colander, drain the water, let the inflorescences cool. Finely chop the green onion. In a deep salad bowl, combine the cabbage and onions, top with the milk sauce and serve immediately. This salad will be a good accompaniment to fried meat or a light independent dish that can even be served for dinner.