Saturday, 10 March 2012

22.baked broccoli

a baked delight

  Baked cauliflower is a popular dish, but have you tried baked broccoli? Broccoli contains twice the  amount of Vitamin C compared to an orange. It is a rich source of folic acid, calcium, potassium. Rich in selenium, a mineral that has found to have anti cancer and anti viral properties. A good source of fiber, broccoli belongs to the cruciferous family i.e. in the same family as cauliflower, cabbage, mustard leaves, kale. I prefer using broccoli for this dish as opposed to cauliflower as it gives extra flavour and a bite. I usually use a mixture of olive oil and butter to make the sauce. 

updated 27/01/2016















BAKED BROCCOLI
2 Servings

2-21/2 cups of fairly big florets of fresh broccoli
1 tbsp olive oil
½ tsp garlic paste
½ tsp salt
¼ tsp pepper powder

For the white sauce:
11/2 cups of fresh milk
2 tbsp butter or oil
2 level tbsp plain flour
1/2 tsp of pepper 
1/4 tsp salt
1/2 tsp nutmeg powder
1 tsp of any dried herbs or ¼ cup of fresh herbs e.g. basil, dill, oregano

Topping:
2 tbsp bread crumbs
1/2 cup of grated cheddar cheese
1/4 tsp of chilli flakes
  1. Trim the broccoli and cut into bite size florets. Wash well.
  2. Put some water to boil in a saucepan.
  3. Add the broccoli and blanch just for 2 minutes or so.
  4. Remove from the water and set it aside.
  5. Heat 1 tbsp olive oil in a pan. Stir fry garlic.
  6. Add broccoli and mix well. Take the pan off the heat.
  7. Add salt and pepper and mix well. Keep the broccoli on the side till required.
  8. To make the sauce, heat the butter or oil over low heat in a pan. Add the flour and stir till it turns light pink. 
  9. Remove the pan from the heat and add the milk, stirring the flour mixture all the time. Return the pan to the heat.
  10. Stir the mixture till it  thickens. Add the herbs,nutmeg powder, salt and pepper.
  11. Preheat the oven to 180°C.
  12. For the topping, mix the grated cheese and breadcrumbs.
  13. Add broccoli to the prepared sauce and mix well.
  14. Spoon the mixture into an oven proof dish.
  15.  Sprinkle the topping on it.
  16. Bake at 180°C till the top begins to brown slightly. Just before serving sprinkle some chilli flakes over it.
  17.  Serve hot with garlic bread, or crunchy toast. 
Tips:
  • Can add ginger and chilli paste if you like.
  • Can mix broccoli and cauliflower florets.
  • Use cheese of your choice, but one that can be baked. 
  • For a more creamier and richer sauce, can use half milk and half fresh cream.
  • Blanching is putting vegetables in boiling water and removing it after a minute or so. It softens the vegetable a bit but prevents overcooking it. Overcooked broccoli definitely does not taste good!
  • Use the water as stock for a stew, soup or curry.
  • My topping looks brown because I have used brown bread crumbs.
You may want to check out the following :
broccoli salad
Sending this recipe to the following event :


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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Saturday, 10 March 2012

22.baked broccoli

a baked delight

  Baked cauliflower is a popular dish, but have you tried baked broccoli? Broccoli contains twice the  amount of Vitamin C compared to an orange. It is a rich source of folic acid, calcium, potassium. Rich in selenium, a mineral that has found to have anti cancer and anti viral properties. A good source of fiber, broccoli belongs to the cruciferous family i.e. in the same family as cauliflower, cabbage, mustard leaves, kale. I prefer using broccoli for this dish as opposed to cauliflower as it gives extra flavour and a bite. I usually use a mixture of olive oil and butter to make the sauce. 

updated 27/01/2016















BAKED BROCCOLI
2 Servings

2-21/2 cups of fairly big florets of fresh broccoli
1 tbsp olive oil
½ tsp garlic paste
½ tsp salt
¼ tsp pepper powder

For the white sauce:
11/2 cups of fresh milk
2 tbsp butter or oil
2 level tbsp plain flour
1/2 tsp of pepper 
1/4 tsp salt
1/2 tsp nutmeg powder
1 tsp of any dried herbs or ¼ cup of fresh herbs e.g. basil, dill, oregano

Topping:
2 tbsp bread crumbs
1/2 cup of grated cheddar cheese
1/4 tsp of chilli flakes
  1. Trim the broccoli and cut into bite size florets. Wash well.
  2. Put some water to boil in a saucepan.
  3. Add the broccoli and blanch just for 2 minutes or so.
  4. Remove from the water and set it aside.
  5. Heat 1 tbsp olive oil in a pan. Stir fry garlic.
  6. Add broccoli and mix well. Take the pan off the heat.
  7. Add salt and pepper and mix well. Keep the broccoli on the side till required.
  8. To make the sauce, heat the butter or oil over low heat in a pan. Add the flour and stir till it turns light pink. 
  9. Remove the pan from the heat and add the milk, stirring the flour mixture all the time. Return the pan to the heat.
  10. Stir the mixture till it  thickens. Add the herbs,nutmeg powder, salt and pepper.
  11. Preheat the oven to 180°C.
  12. For the topping, mix the grated cheese and breadcrumbs.
  13. Add broccoli to the prepared sauce and mix well.
  14. Spoon the mixture into an oven proof dish.
  15.  Sprinkle the topping on it.
  16. Bake at 180°C till the top begins to brown slightly. Just before serving sprinkle some chilli flakes over it.
  17.  Serve hot with garlic bread, or crunchy toast. 
Tips:
  • Can add ginger and chilli paste if you like.
  • Can mix broccoli and cauliflower florets.
  • Use cheese of your choice, but one that can be baked. 
  • For a more creamier and richer sauce, can use half milk and half fresh cream.
  • Blanching is putting vegetables in boiling water and removing it after a minute or so. It softens the vegetable a bit but prevents overcooking it. Overcooked broccoli definitely does not taste good!
  • Use the water as stock for a stew, soup or curry.
  • My topping looks brown because I have used brown bread crumbs.
You may want to check out the following :
broccoli salad
Sending this recipe to the following event :


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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.