Broccoli is a green, cruciferous vegetable that is known for its nutritional benefits. It belongs to the same family as cabbage, kale, and cauliflower. Originally cultivated in Italy, broccoli is now grown and enjoyed all over the world.
Broccoli is packed with vitamins, minerals, and antioxidants that make it a healthy addition to any diet. It is a good source of vitamin C, vitamin K, folate, and fiber. Broccoli also contains sulforaphane, a compound that has been shown to have anti-inflammatory and anticancer effects.
Broccoli is a versatile vegetable that can be cooked in many different ways. It can be boiled, steamed, roasted, grilled, or sautéed. Broccoli can be used in soups, stir-fries, salads, pasta dishes, and casseroles. It can also be eaten raw as a snack or in salads. Here are 5 delicious dishes made with broccoli that you can try at home:
Broccoli Soup
Ingredients 2 heads of broccoli, chopped into florets
1 large onion, chopped
2 cloves of garlic, minced
4 cups of vegetable broth
1 cup of heavy cream
2 tablespoons of olive oil
Salt and pepper to taste
Method- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- Add the chopped broccoli florets to the pot and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 20 minutes or until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and season with salt and pepper to taste.
- Cook for an additional 5 minutes or until heated through.
- Serve hot and enjoy!
Broccoli and Cheese Casserole
Ingredients 4 cups of broccoli florets
1 cup of grated cheddar cheese
1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of diced onion
1/2 teaspoon of garlic powder
Salt and pepper to taste
1/2 cup of breadcrumbs
2 tablespoons of melted butter
Method- Preheat the oven to 375°F (190°C).
- Steam the broccoli florets for about 5 minutes or until they are tender but still firm. Drain and set aside.
- In a mixing bowl, combine the grated cheddar cheese, mayonnaise, sour cream, diced onion, garlic powder, salt, and pepper. Mix well.
- Add the steamed broccoli florets to the mixture and stir until well combined.
- Transfer the mixture to a greased casserole dish.
- In a small mixing bowl, combine the breadcrumbs and melted butter.
- Sprinkle the breadcrumb mixture over the top of the broccoli mixture in the casserole dish.
- Bake in the preheated oven for 25 to 30 minutes or until the casserole is heated through and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Broccoli Salad
Ingredients 4 cups of broccoli florets
1/2 cup of raisins
1/2 cup of chopped pecans
1/4 cup of chopped red onion
1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
2 tablespoons of honey
Salt and pepper to taste
Method- Steam the broccoli florets for about 5 minutes or until they are tender but still firm. Drain and let it cool.
- In a mixing bowl, combine the raisins, chopped pecans, and red onion.
- Add the cooled broccoli florets to the bowl and mix until well combined.
- In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and stir until the broccoli is coated with the dressing.
- Chill the broccoli salad in the refrigerator for at least 30 minutes before serving.
Optional: You can add crispy bacon bits or shredded cheddar cheese to the salad if desired.
Broccoli Pesto Pasta Ingredients 1 pound of pasta (such as fusilli or penne)
2 cups of broccoli florets
1/2 cup of grated Parmesan cheese
1/2 cup of chopped walnuts
1/4 cup of olive oil
2 cloves of garlic, minced
Salt and pepper to taste
Method - Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Steam the broccoli florets for about 5 minutes or until they are tender but still firm. Drain and let it cool.
- In a food processor, combine the cooked broccoli florets, grated Parmesan cheese, chopped walnuts, minced garlic, salt, and pepper. Pulse until well combined.
- With the food processor running, slowly pour in the olive oil and process until the pesto is smooth.
- In a mixing bowl, combine the cooked pasta and the broccoli pesto. Toss until the pasta is coated with the pesto.
- Serve hot and enjoy!
Optional: You can top the pasta with additional grated Parmesan cheese and chopped walnuts if desired.
Broccoli and Chicken Stir-Fry
Ingredients 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups of broccoli florets
1 red bell pepper, sliced
1 yellow onion, sliced
3 cloves of garlic, minced
1/4 cup of soy sauce
2 tablespoons of honey
1 tablespoon of cornstarch
1 tablespoon of sesame oil
2 tablespoons of vegetable oil
Salt and pepper to taste
Method- In a small mixing bowl, whisk together the soy sauce, honey, cornstarch, and 1/4 cup of water until well combined. Set aside.
- Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and season with salt and pepper. Cook for about 5 minutes or until the chicken is browned and cooked through.
- Add the sliced onions and minced garlic to the skillet and stir-fry for 1 to 2 minutes until the onions are softened.
- Add the sliced bell pepper and broccoli florets to the skillet and stir-fry for 2 to 3 minutes until the vegetables are tender but still crisp.
- Pour the soy sauce mixture over the chicken and vegetables in the skillet.
- Stir-fry for another 1 to 2 minutes until the sauce is thickened and the chicken and vegetables are coated with the sauce.
- Serve hot and enjoy!
Optional: You can serve the stir-fry over steamed rice or noodles if desired.