Due to the large number of interest shown on my previous article on broccoli, I decided to compile 5 broccoli recipes from world renowned chefs around the World.
1. By James Tanner
From Ready Steady Cook
Ingredients
1 tbsp olive oil
85g/3oz broccoli, cut into florets
1 garlic clove, chopped
½ red chilli, finely chopped
2 tbsp soy sauce
1 tsp sesame oil
½ lime, juice only
salt and freshly ground black pepper
Method
Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes.
Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender.
To serve, spoon the stir-fry into a bowl and serve as a side dish.
2.
From Erren's Kitchen: https://www.errenskitchen.com/seriously-best-broccoli-life
Making it is so simple. Start with cutting the broccoli into 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 about 20 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with a bit more olive oil, the lemon zest, lemon juice and Parmesan cheese.
Serve and enjoy!
3. Simple and satisfying Broccoli--Recipe courtesy of Melissa d'Arabian
1 head broccoli
1/4 cup water
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
4.Garlic, chilli and broccoli stir-fry
Ingredients
4-5 pounds broccoli
4 garlic cloves peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese
US Measurements - Metric Measurements
Instructions
Preheat the oven to 425 degrees F.
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 1 1/2 tablespoons olive oil, the lemon zest, lemon juice and Parmesan.
Serve hot.
5. Broccoli Soup: Excerpts from https://www.allrecipes.com/recipe/46347/broccoli-soup/
Thank you for reading. Feel free to comment!!
5. Broccoli Soup: Excerpts from https://www.allrecipes.com/recipe/46347/broccoli-soup/
Ingredients: 1 tbs olive oil, 1 lare onion, chopped 3 garlic cloves, peeled and chopped 10 ounce of frozen broccoli,1 potato,peeled and chopped 4 cups chicken broth, 1/4 teaspoon ground nutmeg, salt and pepper to taste.
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.Thank you for reading. Feel free to comment!!
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