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Eight recipes with broccoli (that will make you change your mind about this cruciferous)

22 mayo, 2021

They are well known the properties of broccoli and its nutritional value. Its high water content makes it a perfect food for weight control diets. It is rich in vitamins B1, E, A and C that contribute to the maintenance of body tissues, the immune system, the nervous system, the liver system, but also in growth and with excellent antioxidant properties. It is also rich in potassium, calcium, zinc, iodine, iron and magnesium, healthily intervening in multiple organic functions where these minerals are essential.

However, there are still many people out there who do not dare to add broccoli to their shopping cart and we believe that it is because they have not found the proper way to cook it. Any of these eight recipes with broccoli will make you change your mind about this cruciferous. We bring the formula to learn to love broccoli and I wish we could stop by your homes and cook these recipes, but we leave that to you.

Fake broccoli couscous with turmeric egg

fake broccoli couscous with turmeric egg
  • Ingredients for one person: 1 small broccoli, 1 piece of fresh ginger to taste, 1 small garlic clove, 5 ml of Jerez vinage, 5 ml of lemon juice, lemon zest (to taste), 1 teaspoon caraway seeds, 1 teaspoon of cumin in grain, dried thyme to taste, 1 egg, 2 teaspoons of ground turmeric, ground black pepper, salt and extra virgin olive oil.

  • Elaboration: Cut the broccoli florets and leaves. Gently wash the florets and leaves, drain and chop with a food processor or food processor. It can also be grated or roughly chopped with a good knife – and very carefully. You have to get a very fine grainy texture, like real couscous. Heat a non-stick frying pan and lightly toast the cumin and caraway seeds. Add a little oil with the grated ginger and the minced garlic clove. Give a few turns until they start to brown, over medium heat, and add the broccoli with the thyme. Also add the large chopped broccoli leaves, reserving the small ones (optional). Sauté for a minute, add the vinegar and lemon juice and stir well. Add salt and pepper and sauté over high heat for a few more minutes. You can leave the texture you want, but it doesn’t take long to cook. Reserve hot while we cook the egg. Heat a saucepan with plenty of water and one or two heaping teaspoons of turmeric, stirring well to dissolve. Bring to a boil, without letting it boil, and cook the egg by poaching it according to the method you usually use. The silicone utensils on the market work quite well so as not to complicate things. Remove after 4-8 minutes, depending on how we like it when set. Serve the fake broccoli couscous adjusting the salt. Top with the fresh egg and add a pinch of flaked salt and freshly ground black pepper. Accompany with the broccoli leaves that we have reserved, if applicable.

Link | Fake broccoli couscous with turmeric egg

Steamed broccoli with lemon tahini dressing

Steamed broccoli with lemon tahini dressing
  • Ingredients for four people: 1 whole broccoli, 1/2 teaspoon of baking soda, 40 g of cashews, 2 tablespoons of tahini or sesame paste, 4 tablespoons of extra virgin olive oil, juice of 1 lemon, 8 tablespoons of water, salt and ground white pepper .

  • Elaboration: We start with the broccoli, separating the florets from the trunk. We remove and discard the twigs that come out of the trunk as well as the external parts that are damaged and we cut it into portions of a bite. We wash the bouquets and the trunk pieces and place them in the steam cooking basket. Heat a little water in a saucepan and add the bicarbonate, which will help enhance the green of the broccoli. We place the basket with the broccoli on the casserole and steam until it reaches the desired point. If you like al dente and do not leave it for more than five minutes, but this goes in taste and also in the size of the pieces. We prepare the dressing and, for this, we squeeze the lemon and mix it with the tahini or sesame paste and the extra virgin olive oil. Add water to lighten the dressing and stir, you will notice that it becomes paler, and season with salt and ground white pepper. We cut the cashews with a sharp knife and toast them in a frying pan without oil. We just want them to take temperature and a little color, which will make them more aromatic and tasty. We serve the broccoli with the sauce on top and the toasted cashews for garnish.

Link | Steamed broccoli with lemon tahini dressing

Bróloli and nipple cheese quiche

Broccoli and nipple cheese quiche
  • Ingredients for four people: 1 sheet of shortcrust pastry, 4 eggs, 200 g of liquid cream, 20 g of Dijon mustard, 1 broccoli, 150 g of Galician Tetilla cheese, 50 g of Parmesan cheese, nutmeg to taste, salt and pepper.

  • Elaboration: If we want to prepare the shortcrust dough, we can follow this recipe. If we use it industrially, we save ourselves that work, but it won’t be as good. Cook the broccoli for five minutes in a pot with plenty of boiling water and salt or steam. We withdraw and reserve. We preheat the oven with heat up and down to 180 degrees Celsius. We bake the dough in white for 20 minutes, that is, placing it on a baking sheet and filling it with some dry chickpeas or rice to prevent it from bloating. In a bowl we mix the ingredients of the filling, except the tetilla cheese. We beat with rods or a mixer and pour over the dough. We place the broccoli flowers and the teat cheese broken into pieces. We bake again for 30 minutes.

Link | Broccoli and nipple cheese quiche

Broccoli with bacon and bechamel

Broccoli with bacon and bechamel
  • Ingredients for three people: 500 g of broccoli, 100 g of sliced ​​bacon, 25 g of butter, 25 g of wheat flour, 500 ml of milk, 100 g of grated cheese, salt and ground white pepper.

  • Elaboration: We separate the broccoli florets from the stem and cut them into pieces of similar size. We reserve the stem for another elaboration. We place them on a steamer and steam for 15-20 minutes or until slightly below doneness. We cut the bacon and sauté in a very hot pan for a couple of minutes. We booked both. We prepare the bechamel sauce by heating the butter in a large pot. When it is hot we add the flour, stir and toast the mixture. Add half of the milk and stir with some metal rods so that lumps do not form. When it reaches a boil again, add salt and pepper and add the milk little by little while cooking over low heat for 20 minutes. We cover the base of a baking dish with a layer of bechamel and, on it, we arrange a layer of broccoli, another of bacon and another of grated cheese. We cover with a little bechamel and repeat the layers. We water with the rest of the béchamel sauce, sprinkle with more grated cheese and a few cubes of butter (optional). Bake at 200ºC for 20 minutes or until it begins to brown on the surface. We serve very hot.

Link | Broccoli with bacon and bechamel

Roasted butternut squash with crispy broccoli, blueberries and almonds

Roasted butternut squash with crispy broccoli, blueberries and almonds
  • Ingredients for four people: 400 g of pumpkin (approximately), 1 broccoli, 2 g of chili flakes, 5 g of Provencal herbs, 3 g of dried fennel, granulated garlic to taste, ground black pepper to taste, 1 lemon, 5 ml of sherry vinegar , 30 ml of extra virgin olive oil, 50 ml of cider or white wine, 100 g of blueberries, 80 g of almonds and coarse salt.

  • Elaboration: Preheat the oven to 200ºC. The first thing is to prepare the vegetables. Peel the pumpkin, using a vegetable peeler, cutting the stem and base. Open longitudinally with a good knife and remove the seeds and filaments. Cut into cubes of approximately the same size. Cut the broccoli florets, leaving the largest center stem for another recipe, or use in this one as well. Cut portions that are more or less of similar sizes, and also take advantage of the leaves. Wash and drain gently. Place the pumpkin and broccoli on a tray or baking dish and mix with all the other ingredients, adjusting the amounts to taste. I recommend using a little lemon zest and then a splash of juice. Mix well using clean hands, and leave in a single layer. Bake for about 30 minutes, stirring occasionally and adding an extra squirt of cider if necessary, halfway through cooking. When there are about 10 minutes left, take the opportunity to toast the almonds in another source, making sure that they do not burn. Serve mixing a portion with almonds, washed fresh blueberries and a drizzle of extra virgin olive oil, coarse salt and more herbs to taste.

Link | Roasted butternut squash with crispy broccoli, blueberries and almonds

Fried broccoli cupcakes

Broccoli cupcakes
  • Ingredients for four people: 500 g of broccoli, half an onion, 3 eggs, 100 g of wheat flour, 50 g of breadcrumbs, 1 clove of garlic, salt, ground black pepper and sunflower oil for frying.

  • Elaboration: Cook the broccoli florets in a pot with water and salt for approximately 10 minutes. When they are ready we drain them and cut them into pieces. Finely chop the onion and garlic clove. We put them in a bowl and mix with the flour with the ground bread. We add the three eggs and the cut broccoli. Salt and pepper and mix very well until everything is integrated into a homogeneous mass. We heat vegetable oil in a frying pan. With a couple of spoons we deposit the preparation of broccoli in the pan forming some cakes. Let it fry for two to three minutes on both sides. As we remove them from the oil, we place them on absorbent paper to reduce excess fat.

Link | Fried broccoli cupcakes

Lasagna with broccoli, walnuts and ricotta

Lasagna with broccoli, walnuts and ricotta
  • Ingredients for four people: 100 g of York ham, 300 g of broccoli in small bouquets (without the stem), salt, 100 g of onion, 2 cloves of garlic, 30 g of extra virgin olive oil, 400 g of liquid cooking cream, 250 g of Ricotta cheese, 70 g of grated Parmesan cheese, 50 g of chopped walnuts, 18 precooked plates of lasagna, 100 g of grated Mozzarella cheese, ground black pepper and salt.

  • Elaboration: We preheat the oven to 180º. We chop the York ham and reserve it ….