What to cook with broccoli: 10 cool recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Jamie Oliver's mint soup, cream cheese soup, ham casserole, parmesan pancakes, colorful salads and more.

You can use frozen broccoli instead of fresh broccoli. She will prepare the same amount. But if there is a lot of ice on the inflorescences, they will need a little more time.

1. Broccoli baked with garlic

Ingredients

• 600-700 g broccoli (2 heads of cabbage);
• 3 tablespoons olive oil + for lubrication;
• 4 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 30-50 g parmesan;
• 1 lemon.

Preparation

Disassemble the broccoli into florets and place on a lightly oiled baking sheet. Add oil, chopped garlic, salt and pepper to the cabbage and mix well.

Bake at 220 ° C for 10-15 minutes. Remember, the longer you cook the broccoli, the softer it will be. Sprinkle with grated Parmesan and lemon juice before serving.

2. Broccoli Soup with Mint and Ricotta by Jamie Oliver

Ingredients

• 1 clove of garlic;
• ½ bunch of mint;
• 2 stalks of celery;
• 400 g broccoli (1-1½ heads of cabbage);
• 1-2 tablespoons of olive oil;
• 1 liter of chicken or vegetable broth;
• salt to taste;
• ground black pepper - to taste;
• ricotta to taste.

Preparation

Chop the garlic and almost the entire bunch of mint. Leave a few leaves for decoration. Chop celery and broccoli at random.

Heat oil in a saucepan over medium heat, add garlic and celery and fry for 2-3 minutes. Add cabbage and broth. Cook for 5 minutes or until ingredients are tender.

Purée the soup with a blender along with the mint. Season with salt and pepper. Serve with ricotta and whole mint leaves.

3. Cream cheese broccoli soup

Ingredients

• 115 g butter;
• 1 onion;
• 40 g flour;
• 1 200 ml of milk;
• 250 ml heavy cream;
• 3 heads of broccoli;
• a pinch of ground nutmeg;
• salt to taste;
• ground black pepper - to taste;
• 300 g of hard cheese (cheddar is perfect);
• 500 ml of vegetable broth.

Preparation

In a saucepan, melt the butter over medium heat. Place the diced onion and sauté for about 5 minutes. Add flour and cook for 1 minute, stirring occasionally.

Gradually add milk and cream. Stir with a whisk for 1-2 minutes until smooth. Add broccoli florets, nutmeg, salt and pepper. Bring to a boil, reduce heat, and simmer for 20-30 minutes.

Grate the cheese and add portions to the soup until each portion is dissolved. Save some cheese for serving if you like. Puree the mixture with a blender. Pour in the broth and boil the soup for a couple of minutes.

4. Broccoli stewed with chicken in garlic-coconut sauce

Ingredients

• 900 g chicken fillet;
• salt to taste;
• ground black pepper - to taste;
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons of coconut or other vegetable oil
• 1 head of broccoli
• 6-8 cloves of garlic;
• 480 ml of coconut milk.

Preparation

Cut the fillets into fairly large pieces. Season them with salt, pepper, paprika, coriander and cumin.

Heat oil in a skillet over medium-high heat. Arrange the chicken pieces and brown about 5 minutes on each side. Transfer to another container and cover.

Disassemble the broccoli into florets. Chop the garlic, place in the same skillet and fry until light golden brown. Pour in milk, bring to a boil and reduce heat to low.

Add chicken and broccoli, stir and cook, covered for 12-15 minutes. The meat should be completely cooked and the cabbage should be softened. Stir the ingredients periodically. Season the dish with salt and pepper.

5. Casserole with broccoli, ham and cheese

Ingredients

• 1 head of broccoli
• salt to taste;
• vegetable oil - for lubrication;
• 150 g ham;
• 180-200 g of hard cheese;
• 2 eggs;
• 3 egg yolks;
• 350 ml heavy cream;
• ground black pepper - to taste.

Preparation

Cut the broccoli, including the peeled stem, into small pieces. Boil them in boiling salted water for 4-5 minutes. Discard the cabbage in a colander.

Grease a mold and place broccoli in it. Dice the ham and grate the cheese on a coarse grater. Place the ham and ⅔ cheese on top of the broccoli.

Whisk the eggs and egg yolks together. Add cream, salt and pepper and beat again. Pour the prepared ingredients with this mixture and sprinkle with the remaining cheese.

Place the dish in an oven preheated to 190 ° C. Reduce temperature to 180 ° C and bake for 30 minutes. Let it cool for at least another half hour before slicing the casserole.

6. Broccoli fritters with parmesan

Ingredients

• 230 g broccoli (½ – 1 head of cabbage);
• 1 egg;
• 65 g flour;
• 30 g parmesan;
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• vegetable oil - for frying.

Preparation

Finely chop the broccoli buds and peeled stem. Steam the cabbage for 5 minutes and cool.

Whisk the egg lightly. Add flour, finely grated Parmesan cheese, chopped garlic, salt and pepper to it and mix thoroughly. Put the broccoli in the mixture, remember a little with a crush and stir again. Salt if necessary.

Heat oil in a skillet over medium heat. Place 1-2 tablespoons of dough in a skillet and flatten with a spoon or spatula to shape the pancakes. Fry them for 2-3 minutes on one side and 1-2 minutes on the other. The pancakes should be browned.

Surprise your loved ones?

Recipe for Vegetarian Broccoli and Spinach Cutlets

7. Broccoli stewed with beef in soy-ginger sauce

Ingredients

• a small piece of ginger;
• 3 cloves of garlic;
• 120 ml hot water + a few tablespoons;
• 6 tablespoons of soy sauce
• 3 tablespoons brown sugar
• 1½ tablespoon cornstarch
• ground black pepper - to taste;
• 2 tablespoons sesame oil
• 450 g beef fillet;
• 500 g broccoli (1-2 heads of cabbage);
• 2 tablespoons olive or sunflower oil
• 2 teaspoons of sesame seeds.

Preparation

Grate the ginger and garlic finely and place in a bowl. Add 120 ml water, soy sauce, sugar, starch, pepper and sesame oil and mix well. The sugar should dissolve.

Cut the meat into strips and divide the broccoli into florets. In a skillet, heat 1 tablespoon oil over medium heat. Lay out the cabbage, cover and fry for 4–5 minutes, sometimes turning the flowers over. The broccoli is lightly browned and crispy. If you want to soften it, pour in 2 tablespoons of water at the beginning of cooking.

Transfer the broccoli to another bowl. Increase heat and add remaining oil. Place the beef in a skillet and cook for 2-3 minutes on each side until tender. Pour in the sauce, reduce heat to medium, and cook for 3-4 minutes.

Add cabbage to the meat, stir and simmer for another 1 minute. If you find the sauce too thick, dilute with 1-2 tablespoons of water. Sprinkle sesame seeds over the dish before serving.

Prepare?

5 great beef goulash recipes

8. Pasta with broccoli pesto and parmesan

Ingredients

• 250 g broccoli (½ – 1 head of cabbage);
• 230-250 g spaghetti;
• salt to taste;
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ onion;
• 1-2 cloves of garlic;
• ground black pepper - to taste;
• 4 tablespoons heavy cream;
• 50 g parmesan.

Preparation

Disassemble the broccoli into florets. Peel the cabbage stem and cut into small pieces. Steam the broccoli for 5 minutes.

Boil the spaghetti in salted water until al dente according to the instructions on the package. Drain the spaghetti in a colander, leaving about 250 ml of water in which they were cooked.

In a saucepan or skillet, heat both types of oil over medium heat. Place finely chopped onion and reduce heat slightly. Fry, stirring occasionally, for 5-7 minutes until tender. Add chopped garlic and cook for a couple more minutes.

Add broccoli to vegetables, season with salt and pepper and stir. Raise heat to medium-high and cook for a few more minutes. Pour in the cream and stir well. Grind it all with a blender, leaving small pieces.

Transfer the sauce and spaghetti to a saucepan or skillet. Pour in some pasta water and cook for 1-2 minutes, stirring gently. Add more water if the paste seems dry to you. Season with salt and pepper if necessary. Sprinkle the grated Parmesan on the finished dish.

Learn new recipes?

10 recipes for pesto sauce: from classics to experiments

9. Salad with broccoli, almonds, cranberries and yoghurt-lemon dressing

Ingredients

• 1 head of broccoli
• 150 g red cabbage;
• 1 carrot;
• a handful of almonds;
• a handful of dried cranberries;
• 100 g Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried garlic
• 1 teaspoon dried onion
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the broccoli into small florets and place in boiling water. Cook over medium heat for 2-3 minutes. The cabbage should remain crispy. Transfer it to ice water, cool and discard in a colander so that the inflorescences dry out.

Chop the red cabbage. Grate carrots for a Korean snack. Chop the nuts coarsely. Place the ingredients in a bowl, add broccoli and cranberries to them.

Combine yogurt, lemon juice, vinegar, mustard, garlic, onion, salt and pepper. Pour the dressing over the salad and mix thoroughly.

Take note?

15 interesting carrot salads

10. Salad with broccoli, bacon, onions, grapes and seeds

Ingredients

• 1 head of broccoli
• 2-4 strips of bacon;
• ½ – 1 red onion;
• 100-150 g of red grapes;
• a handful of sunflower seeds;
• 60 g mayonnaise;
• 1 teaspoon mustard
• 1 clove of garlic;
• 1 teaspoon apple cider vinegar
• salt to taste;
• ground black pepper - to taste.

Preparation

Disassemble the broccoli into small florets. Steam them for 4-5 minutes and cool. Fry the bacon until golden brown and cool too.

Chop bacon and onion into small pieces. Divide the grapes into quarters and remove the seeds. Add broccoli and seeds to the ingredients.

Combine mayonnaise, mustard, minced garlic, vinegar, salt and pepper. Season the salad with the mixture.

Read also ???

• How to cook cauliflower: 10 great recipes
• 8 cool recipes for fried and baked cauliflower in batter
• How to freeze cauliflower to keep it tasty and beautiful
• 7 Korean-style crispy cabbage recipes, including for the winter
• 10 best cabbage pie recipes