Here are 5 simple broccoli recipes for you to try at home
Broccoli makes a great accompaniment for tons of entrees, can be turned into great appetizers and even makes a great salad with its leaves. I’ll include enough varying recipes – main courses, appetizers, drinks, and even a dessert – for you to make a full-course broccoli meal.
This tasty drink blends together some flavours that you might not initially think would go good together. Despite that, the end result is delicious, smooth, and packs a truly incredible nutritional punch. Making a single serving takes only five minutes.
A cup of broccoli florets (save the stems)
One stalk of celery
An apple (a green one will satisfy those with OCD)
Juice from half a lemon
A frozen banana
A sweetener (honey and maple syrup)
A quarter cup of almond milk
Half a cup of water
It’s quite possibly the simplest recipe ever. Put the ingredients in a blender, then blend them. Puree them, if you will. Use as much sweetener as you prefer.
This makes a great appetizer, and can give some flavour to frozen broccoli. I much prefer to use fresh broccoli – it’s healthier, tastes way better, and looks more appealing. If you want to save money though, you can use frozen broccoli like the recipe suggests. It takes 45 minutes from start to finish to make this appetizer.
You will need
A quarter cup of butter
A quarter cup of water
Juice from one lemon
A quarter teaspoon of cayenne
16 oz of broccoli florets
In a big pan, mix the butter with the water, the fresh-squeezed lemon juice, the cayenne, and the salt and pepper. Heat over medium. When it starts to simmer, add your broccoli florets and mix until it’s evenly coated, then cover.
Simmer for ten to fifteen minutes, turning the heat down to medium-low. You only need to stir once. When the broccoli is tender, but still bright and colourful, it’s done. Let it cool for a few minutes, but serve while it’s still warm – or, if you prefer, you can cool it in the fridge and serve as a chilled appetizer.
This recipe takes about an hour to cook from start to finish. It’s a tangy soup – the broccoli’s earthy flavour mixes with the stilton to make an excellent flavour.
You will need:
A tablespoon of olive oil
Two heads of broccoli
Four cups of chicken broth
Four oz. of stilton cheese
This recipe is quite simple to prepare. Prep your vegetables first – cut your broccoli into florets, dice your onion, peel and cube your potatoes. Once they’re all prepared, heat up a big skillet on medium. Add the olive oil, and when it’s hot, add the onions and cook them until they’re semi see-through.
Now, mix the broccoli and potatoes in. Cook them until they begin to release their aromas, and then add the broth. Bring the whole thing to a boil, then let simmer for about twenty minutes. When the veggies re tender, take the soup from the element and let it cool for a couple minutes. Grate the cheese into the soup and mix it until it’s melted.
When the cheese has melted, pour the soup into a blender or food processor. Puree until it’s evenly mixed and smooth, then reheat and serve.
This recipe contains bacon, so vegetarians will have to eliminate that. Otherwise, this tasty salad provides a whole lot of nutrients and antioxidants (minus the bacon – but hey, there’s your protein!) It combines a lot of different flavours from all over the spectrum – fruits, veggies, meat – and somehow, pulls it off perfectly. The recipe’s been reviewed almost a thousand times and still holds a five star rating. It takes about half an hour to prepare.
You will need:
Two heads of broccoli
A red onion
Half a pound of bacon
Three quarters of a cup of raisin
Three quarters of a cup of nuts, pre-sliced
A cup of mayonnaise
Two tablespoons of white wine vinegar
First, cook your bacon. Typically that’s done in a deep pan on medium or medium-high heat. When it’s crispy, set it aside until it’s cool, then crumble it into homemade bacon bits.
While the bacon’s cooling, you can cut your broccoli into florets and slice the onion. You want both of these to be prepared in bite-size pieces. Add them to the raisins and bacon, and whichever nuts you chose, and make sure they’re evenly mixed.
Prepare the salad dressing by mixing the mayonnaise with the sugar and white wine vinegar. When they are smooth, you can add the dressing to the salad and stir it until it’s evenly coated. Set it in the fridge and let it cool, then serve it.
That’s right – I wasn’t joking when I said I’d include a broccoli based dessert on this list. This one serves about four, and takes just over an hour to prepare. It’s delicious, unique, and will surprise anyone that you offer it to. The flavours balance out perfectly – the sweetness of the pumpkin frosting and the earthy flavour of the broccoli create a delectable depth. Unfortunately, this is quite a rich dessert and provides large amounts of fat and carbs. On the bright side, though – there’s a good amount of protein, lots of fiber, and minimal sodium.
You will need:
A medium to large head of broccoli (enough to make 11 oz. of florets)
Two thirds of a cup of your favourite sugar (brown or coconut sugar are less detrimental to your health)
A third of a cup of almonds
An orange for its zest
One and two thirds of a cup of flour
A third of a cup of canola oil
Half a teaspoon of baking powder
Half a teaspoon of baking soda
For the frosting:
A tub of vanilla frosting
A third of a cup of pumpkin puree
Half a teaspoon of pumpkin pie spice
First, preheat your oven to 305 fahrenheit. While it’s preheating, line an 8-inch baking pan with parchment. Cut your broccoli into florets, grate the zest from your orange, then put them in a food processor with the eggs, nuts, and sugar. Puree until smooth, then pour into a bowl.
Add the flour, baking powder & soda, and the oil to the bowl. Fold the ingredients together until they’re a smooth consistency. Pour this into the pan and spread it evenly.
Put it in the oven and bake for an hour. When it’s done, let it cool before adding the frosting – which you can make while it’s cooling. Simply add all the ingredients for the frosting to a bowl and combine them, then pour on top of the cake! It can be refrigerated or eaten right away.