BROCCOLI WITH MUSTARD SAUCE
Did you know that a large stalk of broccoli contains 5 grams of protein and 150 mg of calcium? This dairy-free dish is nutritious, colorful, quick and easy.
Provided by CNS Recipes
Categories Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- Break the broccoli into bite-sized florets. Peel the woody stem and slice the softer stem inside into 1/2-inch thick rounds.
- Steam until just tender, about 5 minutes. While the broccoli is steaming, whisk the dressing ingredients together in a serving bowl.
- Add the steamed broccoli and toss to mix.
- Serve immediately.
STIR-FRIED BROCCOLI WITH MUSTARD GLAZE
A quick and easy stir-fry side dish features a sweet, spicy sauce.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix butter, brown sugar and mustard; set aside.
- Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
- Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
Nutrition Facts : Calories 95, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg
QUICK BROCCOLI WITH MUSTARD SAUCE
My granny came up with the recipe for my broccoli side dish as a tricky way to get us kids to eat our greens. Our daughter Zion likes the thick mustard sauce so much, she's willing to dip all kinds of vegetables in it.-Tanya McKay, Wells, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.
Nutrition Facts : Calories 223 calories, Fat 23g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
BROCCOLI WITH MUSTARD SAUCE
"Broccoli is among the vegetables that we are able to grow well, so we eat a lot of it," shares Elizabeth Schuk of Tatlayoko, British Columbia. "Tossing it with this tangy sauce is one of the fun ways I serve it," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.
Nutrition Facts : Calories 83 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CARROT & BROCCOLI SPEARS WITH VELVEETA MUSTARD SAUCE
If your family needs a little encouragement to eat their veggies, this VELVEETA sauce with Dijon mustard and green onions will do the trick.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Use vegetable peeler to peel tough skins off broccoli stalks. Quarter each stalk of broccoli lengthwise. Place carrots in steamer basket; cover with broccoli. Steam 4 to 5 min. or until vegetables are crisp-tender.
- Meanwhile, microwave VELVEETA and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min. Stir in onions and mustard.
- Place vegetables on platter; top with sauce.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 5 g
CREAMY BROCCOLI WITH MUSTARD SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g
MICROWAVE BROCCOLI AND CAULIFLOWER WITH MUSTARD SAUCE
This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine broccoli and cauliflower in a microwave-safe baking dish. Cover.
- Stirring once, microwave on high power for 8 to 12 minutes or until tender; drain.
- In a medium bowl, combine remaining ingredients. Stirring after each minute, microwave on high power for 3 to 4 minutes or until sauce is thickened.
- Pour sauce over vegetables.
BROCCOLI WITH MUSTARD SAUCE
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Trim the thick stems from the broccoli. Cut flowerets into small portions.
- Steam over boiling water for about 7 minutes, until crisptender.
- Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 113 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE
Make and share this Broccoli and Cauliflower in Mustard Sauce recipe from Food.com.
Provided by Tebo3759
Categories Cauliflower
Time 23m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter, mustard and lemon juice together.
- Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
- Add mustard butter.
- Toss to coat well and serve immediately.
HONEY MUSTARD BROCCOLI
What a twist to liven up broccoli!
Provided by Peggy Oliver
Categories Side Dish Vegetables Broccoli
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
- Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
- Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 14.8 g, Cholesterol 0.2 mg, Fat 8 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 410 mg, Sugar 5.4 g
BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL
Categories Cheese Mustard Vegetable Side Bake Sauté Thanksgiving Parmesan Broccoli Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
SHEET PAN CHICKEN THIGHS WITH BROCCOLI
Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Seasoned with a chipotle spice rub and drizzled with a honey-mustard sauce, this sheet pan chicken thigh recipe does not skimp on flavor!
Provided by Stacie Hassing
Time 30m
Number Of Ingredients 21
Steps:
- Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
- While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
- Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
- Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
- When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
- Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
- While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
- Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.
Nutrition Facts : ServingSize 1/4 of the recipe with sauce, Calories 343 calories, Sugar 8 g, Sodium 655 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 2 g, Protein 27 g, Cholesterol 116 mg
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