Broccoli soup Ingredients Broccoli, chopped 200 gm Chopped garlic 10 gm Spinach 5 gm Vegetable stock 60 gm Olive oil 2 tbsp Pine nuts, handful Method
Broccoli soup
Ingredients Broccoli, chopped 200 gm Chopped garlic 10 gm Spinach 5 gm Vegetable stock 60 gm Olive oil 2 tbsp Pine nuts, handful
Method Saute the chopped garlic in olive oil. Add chopped broccoli, spinach and spoonful of vegetable stock. Saute till vegetables are cooked. Blend till smooth and strain onto a saucepan. Add vegetable stock, cream and butter and stir till creamy texture. Serve and garnish with roasted pine nuts. (Recipe courtesy: chef Ramesh Man Shrestha, Hive Kitchen and Bar)
Broccoli and cheddar cheese souffle Ingredients Broccoli, finely chopped 200 gm Grated cheddar cheese, grated 200 gm Milk 100 ml Onion, finely chopped 1 Unsalted butter 4 tbsp Refined flour 4 tbsp A pinch of nutmeg Egg whites, whipped 3
Method Preheat an oven at 180°C. Steam broccoli florets until tender. Melt butter in a medium saucepan. Add flour to the melted butter until smooth. Slowly stir in milk. Once the mixture is smooth, add onion, nutmeg and cheese. Add broccoli. Whip egg whites into soft peaks. Slowly fold in the cheese mixture. Pour egg and cheese mixture into a round casserole dish with high sides. Place the dish in a pan with water and bake for 25 to 30 minutes. Remove from the oven and serve hot. (Recipe courtesy: chef Prem Kumar Pogakula, The Imperial)
Health benefits of broccoli It is particularly rich source of a flavonoid called kaempferol that imparts anti-inflammatory benefits to broccoli. It has a strong, positive impact on our body’s detoxification system. Broccoli has special cholesterol-lowering benefits and it can aid in heart health by helping to keep blood vessels strong.
Broccoli tossed in Lemon Butter Ingredients Fresh broccoli, cut into small pieces 1 Lemon juice 2 tbsp Butter, melted 1 cup Lemon zest 1 tsp Blanched almonds cup
Method Boil broccoli in water for 10 minutes, drain water and keep aside. In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. Add lemon zest and almonds. Pour over hot broccoli and serve. (Recipe courtesy: chef Nadir Ali, Pamphilos Kitchen & Bar)
Broccoli cappuccino Ingredients Broccoli 200 gm Chopped onion 50 gm Chopped garlic 20 gm Thyme 5 gm Almond flakes 20 gm Olive oil 20 ml Cooking cream 50 ml Parmesan cheese 20 gm Salt and pepper
Method Boil broccoli in a pan till cooked. In a food processor add boiled broccoli, puree it and set it aside. In a heavy bottom pan, add cooking cream and cook till the cream starts boiling. Add parmesan cheese and seasoning and whip it. Heat oil, add onion and garlic and cook till golden brown. Add broccoli puree, vegetable stock and seasoning. Add parmesan foam on top. Garnish with almond flakes. Recipe courtesy: Fio Cookhouse
Tandoori broccoli Ingredients Broccoli 250 gm Hung curd 20 gm Kaju 10 gm Cheese 15 gm Badam 30 gm Rose petals 3 gm Salt 4 tbsp Green chilli 3 White pepper 2 tbsp Green cardamom powder 3 tbsp Garam masala 2 gm Refined oil 5 ml White butter 10 gm Fresh cream 30 gm Chaat masala on top
Method Boil water in a pan. Add broccoli. Take a mixing bowl and mix rest of the ingredients. Marinate the boiled broccoli with this mixture. On a tandoori seekh, place broccoli one by one and roast until light brown. Serve with roasted almonds on top of the broccoli. Sprinkle chaat masala and garnish with coriander. Recipe courtesy: Fio Cookhouse
