ROASTED BROCCOLI WITH PARMESAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees F.
- Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.
BROCCOLI ROMANESCO AND PARMESAN PUREE
Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
- Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
- Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.
BROCCOLI, PARMESAN AND LEMON
Steps:
- Preheat the oven to 400 degrees F.
- Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
- Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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, pine nuts, Parmesan, and basil. Serve hot.
PARMESAN BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
BROCCOLI PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.
PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
- Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams
GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE
Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 6
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 degrees F.
- Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
- Mince the garlic and toss it in with the broccoli.
- Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
- Bake in the oven for 20-25 minutes until the broccoli is tender.
- Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 4 g, Cholesterol 5.5 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 265.4 mg, Sugar 0.9 g
BROCCOLI AND PARMESAN PUREE
Perfect puree for any dish
Provided by barbara lentz
Categories Other Side Dishes
Time 25m
Number Of Ingredients 7
Steps:
- 1. Add the potatoes and garlic to a pan of boiling salted water and boil until the potatoes are almost tender. Add the broccoli to the pan and cook about 4 minutes. Drain
- 2. Add the potato broccoli mixture to a food processor. Add the butter and Parmesan cheese. Process while adding cream through the shoot until desired consistency.
- 3. Taste and season with salt and Pepper
BROCCOLI PUREE
Steps:
- Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
- Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
- Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
- Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
PARMESAN BROCCOLI
Make this simple yet delicious twist on one of our favourite greens as the perfect side dish for a roast dinner
Provided by Gary Rhodes
Categories Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 3
Steps:
- Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
- Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.
Nutrition Facts : Calories 97 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.17 milligram of sodium
BROCCOLI PARMESAN
Fresh green broccoli with Parmesan cheese is a treat you will not soon forget. I know it is simple but sometimes we have to be reminded of the simple recipes
Provided by BeckyF
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Arrange broccoli on serving plates, season with butter, salt and pepper.
- Sprinkle generously with parmesan.
BROCCOLI PUREE
This is a Giada De Laurentiis recipe and my whole family loves it. What a great way to get kids to eat broccoli, and it makes an unexpected side dish as a replacement for plain mashed potatoes.
Provided by 2hot2handle
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the potato chunks in a steamer rack and cook over high heat until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into the steamer rack and steam over medium heat until it is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 233.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 36.7, Sodium 311.1, Carbohydrate 23.2, Fiber 2, Sugar 0.9, Protein 10.4
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