Broccoli With Lemon And Dill Food

BROCCOLI WITH LEMON AND DILL

Steps:

• In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
• In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

BROCCOLI LEMON RICE

Steps:

• Cut broccoli into 1/2 inch pieces.
• Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain.
• In a medium saucepan; cook the rice and onion in butter until onion is tender but not brown.
• Remove from heat.
• Stir in the broth, water chestnuts, lemon peel and lemon-pepper seasoning.
• Bring to boiling; reduce heat.
• Cover and simmer about 15 minutes or until the rice is tender.
• Stir in the cooked broccoli.
• Remove from heat.
• Let stand covered for 5 minutes.
• Fluff with fork.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

LEMON BROCCOLI

Steps:

• Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, melt butter; stir in remaining ingredients. Drain broccoli; add butter mixture and toss to coat.

BROCCOLI-DILL PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
• Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
• While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
• Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.