ROASTED BROCCOLINI WITH PANKO GREMOLATA
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
- Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
- Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.
BROCCOLI SOUP WITH PISTACHIO GREMOLATA
Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup that's topped with a refreshing parsley-pistachio gremolata.
Provided by Juliana Hale
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.
- Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.
- Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.
- Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 24.6 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 496.4 mg, Sugar 3.4 g
BROCCOLI SOUP
My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!
Provided by LONBINDER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 10.2 g, Fat 2 g, Fiber 3.1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 19.6 mg, Sugar 2 g
ROASTED BROCCOLI WITH GREMOLATA
As featured in the Septemeber 2006 isssue of Quick and Simple magazine. Originally printed in the cookbook 150 Best American Recipes.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add shallot, and saute until it just starts to brown; about 2 minutes.
- Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
- Transfer the mixture to a small bowl. Stir in the lemon zest and season to taste with salt and pepper. (The gremolata can be prepared several hours isn advance.).
- Preheat oven to 425 degrees.
- In a large mixing bowl, toss the broccoli florets with the remaining 3 tablespoons of olive oil. Sprinkle with some salt and pepper to taste and toss ingredients well to coat.
- Spread the broccoli florets out on a large baking sheet. Roast the broccoli until it is crisp-tender and lightly browned; approximatley 20 minutes. Remove from oven and sprinkle with lemon juice.
- Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.
Nutrition Facts : Calories 170.3, Fat 10, SaturatedFat 1.4, Sodium 116.5, Carbohydrate 17.5, Fiber 4.4, Sugar 3.2, Protein 5.6
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