ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
BROCCOLI-WALNUT SOUP
A creamy delicious soup that is delicious hot or cold.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
- Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 193 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 328.7 mg, Sugar 5.2 g
BROCCOLI WITH PARMESAN AND WALNUTS
This side pairs well with Tuna Casserole, pasta, or steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g
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- Whilst cooking the broccoli, roast the walnuts in a hot oven until golden brown all over. Take out and cool, break the walnuts into small pieces. Crush half the walnut pieces in a pestle and mortar until a rough sand texture and reserve the other half. Fold the crushed walnuts into the whipped cream and season with salt and pepper. Cover and chill until serving.
- The broccoli is ready when you can pierce it with little or no effort. Remove the stock pan from the stove and reserve the stock. Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the stock left over from cooking the broccoli to fill the blender halfway. Add a pinch or to taste of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
- Pour soup into shallow bowl Spoon a big dollop of walnut Chantilly into each bowl along with the remaining walnuts.
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