Broccoli Gruyere Food

CREAMY BROCCOLI STEM GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
• Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

BROCCOLI, GRUYèRE & CHORIZO SOUP

Steps:

• Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
• In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.
• Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.
• Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

BROCCOLI GRUYèRE TOTS

Steps:

• Heat oven to 475°F. Line baking sheet with parchment and spray with nonstick cooking spray.In food processor, pulse broccoli and garlic until very roughly chopped.
• Combine almond flour, baking powder, nutmeg, 1/4 tsp. salt, and 1/2 tsp. pepper and sprinkle over broccoli. Add eggs and pulse to combine, then pulse in Gruyère.
• Place heaping teaspoonfuls of broccoli mixture on prepared sheet.
• Bake, flipping tots halfway through, until light golden brown, 6 to 7 min. per side. Serve with marinara if desired.

BROCCOLI AND GRUYèRE GRATIN

Steps:

• Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
• Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

BROCCOLI GRUYERE

Steps:

• preheat oven to 375.
• Fill lg saucepan with 1" water and steam broccoli.
• Melt butter and add flour and milk with wisk, simmer til thick.
• remove from heat.
• add 1 cup of the cheese and the salt and pepper.
• toss with the broccoli.
• put in a baking dish.
• sprinkle the remaining cheese on top.
• bake at 375 for 35-40 minutes.

BROCCOLI GRUYERE SOUP

Steps:

• Put the carrot (peeled but not chopped) and the cauliflower (also one big hunk) into a large pot with 2 cups of chicken broth. Bring the broth to a boil then reduce to a low boil. Add the broccoli and steam until the broccoli is al dente.
• Drain the broth into a liquid measuring cup. Add more chicken broth to increase the total volume to 3 cups. Remove the cauliflower and carrot (which should be well softened) and puree. Set aside.
• Add butter to a skillet, and saute diced onion, pepper flakes and garlic over medium low until softened and slightly carmelized. Add cream. Cook over medium for four minutes.
• Remove from heat. Stir in the reserved chicken broth. Return to heat over medium and bring to slow boil. Boil 1 minute then remove from heat. Stir in the vegetable puree. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper.
• Sauté for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 more minutes. Add water and season with salt and freshly ground black pepper.
• Bring the soup to a boil reduce heat and cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
• Add 1 1/2 cups of the Gruyere cheese. Stir until the cheese is melted. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.

BROCCOLI GRATIN

Steps:

• Preheat the oven to 450˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.
• Arrange the broccoli in an even layer in a 2-quart baking dish. Combine the gruyere, panko, melted butter and 1/2 teaspoon each salt and pepper and sprinkle over the broccoli.
• Bake until the cheese melts and the top is golden brown, 12 to 15 minutes.

BROCCOLI CHEESE BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.