Gourmet Broccoli Recipes

Steps:

• heat oven to 350^. Butter or grease a large casserole. Cook or steam broccoli until tender. Drain well. Combine soup, onion, eggs,cheese and mayonnaise in a large bowl.
• Place a 1/2 of the cooked broccoli in the casserole dish and then cover with 1/2 the mushroom sauce. Repeat with remaining broccoli and sauce. Combine the dry bread crumbs with the melted butter and stir to moisten evenly. Sprinkle on top of sauce.
• Bake in oven for 30 minutes or until hot and bubbly and bread crumbs are golden brown.

Steps:

• Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
• Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
• Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Steps:

• Preheat oven to 400°F. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place).
• Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
• Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes.
• Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20-25 minutes. Wrap handle of skillet with a towel before you forget it's REALLY HOT.
• Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.

Steps:

• Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain). Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees) for 20 to 25 minutes.