There’s nothing better than a recipe recap featuring seasonal ingredients. This week, we’ve chosen unique broccoli recipes, each with a special twist that will make you fall in love with this vegetable, if you haven’t already.
For now, we won’t dwell on the health benefits of broccoli, which is already a staple of a healthy diet. Broccoli, as it was once called, has gradually established itself in our kitchens, and it is now found in a multitude of dishes.
This week, we’re looking for recipes that include broccoli as a main or secondary ingredient, but have a unique approach or elaboration, which makes them worthy of inclusion in this collection of creative broccoli recipes.
BUBBLE AND SQUEAK
Whether because of its name, its resemblance to a Spanish potato omelet, or the way it is prepared, this British recipe should be at the top of our list of easy broccoli recipes with a touch of originality.
- One red onion, finely chopped.
- A tablespoon of cooking oil.
- 4 strips of ridged bacon, cut into small pieces.
- 450 g of mashed potatoes.
- 300 g green beans, cut into small pieces.
- Black pepper, to taste.
- Salt, to taste.
- 25 g hard cheese, grated.
- 25 g butter, melted.
- Plain flour
- In a frying pan, heat the oil and sauté the finely chopped onion for 4-5 minutes, or until tender
- Cook the bacon for an additional 3-4 minutes, or until it begins to turn golden brown.
- Transfer the bacon and onions to a large bowl after removing the pan from the heat.
- Season the bowl with salt and pepper and add the mashed potatoes, cooked vegetables and cheese.
- Mix well and divide the mixture into six equal parts.
- Shape each slice into a circular cake using your hands.
- Spoon a small amount of flour onto a plate and coat both sides of each cake with flour.
- Arrange them on a prepared baking sheet and brush with melted butter.
- Bake for 25 minutes at 200°C or fry on both sides until golden brown.
Cod with broccoli
Petitchef has added a special touch to this Cod with Broccoli recipe by coating the length of the cod fish with shredded broccoli, resulting in a colorful and delectable dish that we encourage you to try at home.
- 250 g frozen broccoli.
- A few pieces of desalted and frozen cod.
- 50g of cheese for the gratin.
- a tablespoon of butter or, if you prefer, olive oil.
- To start, cook the fish for 3 minutes in hot water. Remove it and set it aside.
- Meanwhile, boil the broccoli, drained and ground, adding the butter and adding seasonings, until you get a more or less thick purée.
- Place the cod pieces in an ovenproof container.
- You cover the pieces with a layer of mashed broccoli, then our favorite shredded cheese.
- You can also place the portions on thin slices of tomatoes sprinkled with oregano, olive oil and salt.
- You finally place everything in the oven for a few minutes to brown it.
Meatballs with broccoli
In general, meatballs are made from animal products. However, as these original broccoli meatballs have this vegetable as their main ingredient and that they are baked, they seem unique to us and are an excellent method of consuming this fascinating vegetable.
- A cup of chopped broccoli.
- An egg.
- 3 tablespoons of breadcrumbs.
- ⅓ cup grated cheddar cheese (or mozzarella).
- ¼ cup feta or ricotta cheese.
- ½ tablespoon of dried basil.
- Start the broccoli meatballs recipe by combining all the ingredients in a large mixing dish or container. Remember that you can use cheddar or mozzarella, depending on your preference!
- Make small balls of dough with your hands using small amounts of dough.
- Rolling the meatballs in the breadcrumbs is the next step in this broccoli meatballs recipe.
- Bake Broccoli Meatballs for 25 minutes, or until ready to serve, at 190°C: This is a much healthier way to eat them, as we avoid the extra oil.
Broccoli and Cheese Quiche
With its attractive design and unique creamy blend of cheese and crispy broccoli tip, this quiche is not only delicious, but also a a perfect complement to our favorite meals using that magical seasonal vegetable broccoli.
- 250g broccoli (in florets).
- 500ml of water.
- 300g of cream cheese.
- 400g of milk.
- 20 g of fine corn flour.
- 4 eggs (240g).
- A pinch of salt.
- A pinch of black pepper.
- A pinch of nutmeg.
- 100g of Gorgonzola cheese (or blue cheese).
- Preheat the oven to 180°C.
- Prick the shortcrust pastry with a fork and bake for 15 minutes.
- In a saucepan, boil the broccoli in salted water for 5 minutes and drain.
- Then, grate all the cheeses.
- Pour the milk and cornmeal into the glass and set the timer for 6 minutes, 90o, speed 3.
- Now, in the pitcher, combine the grated cheese, eggs, salt, pepper and nutmeg. In 15 seconds, speed 3, mix.
- Finally, mix the broccoli and the previous mixture into the tartlet. Continue cooking for another 20-25 minutes.
Broccoli Salad with Tahini Dressing
Elegantly presented in jars, with a nutritious dressing like sesame tahini, this broccoli salad is ideal when looking to combat overeating, thanks to its purifying properties, as explained by MejorConSalud.
- A little broccoli.
- A little lawyer.
- Red cabbage (120 g).
- Spinach (130g).
- A carrot.
- A cucumber.
- A handful of crushed hazelnuts (60 g)
- 1 tablespoon of lemon juice (15 ml)
- 10 basil leaves.
- 10 mint leaves.
- 1 tablespoon of tahini (15 g).
- 3 tablespoons of cider vinegar.
- 2 tablespoons of extra virgin olive oil (30 g).
- 1 tablespoon of honey (25 g)
- All vegetables should be well cleaned and dried.
- Broccoli should be cut into small florets and the soft part of the stem should be cut into square pieces.
- Boil the broccoli for a few minutes in salted water.
- Cut the red cabbage into pieces.
- Peel and grate the carrots.
- Separate the spinach leaves.
- Cut the mint and basil leaves into strips.
- Dice the cucumber (peeled) and the avocado.
- Meanwhile, sprinkle the avocado with a little lemon juice to prevent it from browning or oxidizing.
- Stir the dressing ingredients in a bowl using a hand mixer until an emulsion forms.
- Serve the vegetables unmixed in bowls and leave the dressing for the diners to use.
- Serve & Enjoy!
A lasagna is a great way to introduce your family to eating a variety of foods. Under the sheets of pasta and bechamel sauce of this fantastic broccoli lasagna with walnuts and ricotta cheese, your family can enjoy ham and broccoli.
- 100 g sliced York ham
- 250ml of water
- 300 g small broccoli florets (stems removed)
- 3 pinches of salt
- 100 g onion in pieces
- 2 cloves garlic
- 30g olive oil
- 400 g cooking cream.
- 250g of ricotta cheese.
- 70 g of grated parmesan.
- 50g chopped shelled walnuts.
- 1 – 2 pinches of ground pepper.
- 12 oven-dried lasagna sheets.
- 100 g grated mozzarella.
- To start, turn the oven on to 180°.
- Cut the ham into slices and set aside.
- Put 250 ml of water in a blender with the broccoli and set the timer for 10 min.
- Prepare the lasagne sheets as directed on the package.
- Chop the onion and garlic and cook them in oil in a frying pan.
- Chop them for 2 seconds at speed 5, then fry them for 5 minutes.
- Add the cream, ricotta, parmesan, walnuts, salt and pepper to the dish.
- Stir so that everything comes together.
- Pour 5 or 6 spoonfuls of this mixture into the baking dish, then cook it.
- Pour 1/3 of the mixture over them.
- On top, you must distribute half of the broccoli and half of the chopped ham.
- Crumble the broccoli with your fingers.
- With 6 other sheets of lasagna, cover half of the cream, and add the rest of the broccoli and the meat.
- Cover with 6 more lasagne sheets.
- Spread the rest of the cream on top, and sprinkle with mozzarella.
- Bake for about 15-20 minutes at 180°C, then grill for about 5 minutes.
- They will be ready to eat in 2 or 3 minutes.
Broccoli and Pork Rice
There are many ways to prepare paella, but this rice is one of the least traditional. It is also very tasty. The Iberian pork rice goes very well with broccoli florets and other vegetables, as it is an excellent mix. That’s why try this recipe on a Sunday with your family.
- 3 bowl of rice.
- 100g broccoli broth.
- 400 grams Pork meat.
- 1/2 kg Kidney Beans (Green Beans).
- Sea salt to taste.
- 1/2 Unit Leek
- 1/2 Unit Green pepper
- 4 tbsp fried tomato
- Saffron to taste
- The first step is to cut the strips of Iberian feathers into small cubes and then glue them together.
- Without adding oil, we fry the meat in cubes and remove it when cooked. Our sofrito is made in the fat that the Iberian pig has made.
- There we cut the leek and the green pepper into small pieces, then we add the fried tomato. When they are tender, we stir everything together. Add the rice and stir until it changes color and becomes pearly. Then add the meat again.
- Add the vegetable broth or water, then increase the heat until it boils.
- When the rice is done cooking, we lower the heat to prevent it from getting too hot.
- We cut the green beans into pieces about 3 centimeters long, and after another 5 minutes we add the young broccoli, spreading them over the rice.
- After another five minutes, turn off the heat and cover the rice.
- Let it sit for at least ten minutes before serving, so that the vapors from the rice finish cooking the vegetables, giving them a bright, almost crunchy color: Depending on the type of rice you are using, you may need to add water or broth to achieve the desired result.
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