PUREED BROCCOLI
I adopted this recipe and recently tried it as a side dish to a chicken and dressing skillet. It was very simple to prepare, and I like the balance of the flavors of the leeks with the broccoli. I did change the potato content to 2 instead of 1, but this could be amended at your discretion. I think that this is a lower carb and more flavorful option instead of mashed potatoes, or just an excellent veggie side dish for a roast poultry or pork meal. The original poster said that this was one of their traditional Thanksgiving recipes, and I am considering it for my own holiday menus. The whipping cream could be adjusted to a lower fat option, if you wish.
Provided by Ms B.
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat.
- Stir in leeks.
- Cover and stir often until leeks are very soft (about 15 minutes).
- Cook potato in salted water until almost done (about 15 minutes).
- To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
- Drain well and transfer to food processor.
- Add leeks to the food processor and puree all.
- Return puree to skillet and add cream, dill, salt and pepper.
- Blend well and serve.
BROCCOLI PUREE
This is a Giada De Laurentiis recipe and my whole family loves it. What a great way to get kids to eat broccoli, and it makes an unexpected side dish as a replacement for plain mashed potatoes.
Provided by 2hot2handle
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the potato chunks in a steamer rack and cook over high heat until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into the steamer rack and steam over medium heat until it is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 233.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 36.7, Sodium 311.1, Carbohydrate 23.2, Fiber 2, Sugar 0.9, Protein 10.4
BROCCOLI-POTATO PUREE
Provided by Pierre Franey
Categories side dish
Time 25m
Yield 5 to 6 servings
Number Of Ingredients 7
Steps:
- Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
- Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
- Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
- Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
- In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.
PUREED BROCCOLI AND ROASTED GARLIC CANAPES
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
- Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
- Spread broccoli puree atop toasts. Transfer canapés to platter and serve.
BROCCOLI PUREE
Steps:
- Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
- Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
- Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
- Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
PUREED BROCCOLI SOUP
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
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14 BEST BROCCOLI RECIPES - THE SPRUCE EATS
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- One-Pan Broccoli Macaroni and Cheese. Here's a great way to add some extra nutrition to a family favorite meal, while also adding great taste and texture.
- Broccoli and Ham Quiche. Quiche is always a welcome dish at brunch or lunch, and this classic broccoli and ham quiche recipe is a wonderful choice for enjoying with your family or friends anytime.
- Broccoli Walnut Pasta. This easy, one-dish broccoli walnut pasta is a great go-to recipe on busy weeknights. Toasted walnuts and Italian cheese add a welcome, savory flavor to the fresh, healthy crunch of broccoli.
- Beef and Broccoli Stir Fry. When you're craving the delicious taste of Chinese take-out food, but want to avoid the expense (and extra calories) of ordering in, we've got the perfect recipe for you.
- Roasted Broccoli With Ginger. Delicious and easy, this roasted broccoli with ginger for a unique and craveable side dish. Plus it's roasted on a sheet pan so it's super quick to throw together and is out of the oven in no time!
- Broccoli Cheddar Soup. Kids love cheese and this creamy broccoli Cheddar soup is a great way to get your kids to eat their vegetables. Broccoli and cheddar cheese go well together in almost any recipe, and this scrumptious, comforting broccoli cheese soup is the perfect thing to make when it's cold outside, and you want something yummy to warm your tummy.
- Easy Broccoli Slaw With Raisins. This easy, crunchy easy broccoli slaw with raisins is absolutely full of flavor and texture. It makes a delicious first course any time of year, no matter what's on the menu.
- Turkey Divan Casserole With Broccoli. Here's a great way to use up leftovers and fill your kitchen with the delicious scent of a homemade casserole. All you need for this turkey divan casserole with broccoli is some cooked chicken or turkey (you can use store-bought rotisserie chicken), cooked broccoli, a little Parmesan cheese, and an easy, homemade white sauce made rich with an egg yolk and shredded Cheddar cheese.
- Chicken and Broccoli Alfredo Ziti Bake. Chicken and broccoli Alfredo ziti bake is a simple and elegant one-dish meal that makes a great addition to your buffet table or the main dish for family dinners.
- Broccoli Cornbread. Who wants cornbread? Savory, warm cornbread is a Southern dinner table favorite. In this Mississippi version of the popular Southern side, healthy broccoli and cottage cheese are added to make this cornbread super moist and delicious.
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