What does broccoli go with? Dietary broccoli dishes: recipes with photos. Broccoli fritters

It is best to eat fresh broccoli during a diet: rinse the cabbage with water and divide it into inflorescences, so the cabbage will retain all its beneficial components and substances. And so that broccoli is easily absorbed by the body, it is recommended to steam the dishes or boil them in boiling water. This variety of cabbage consists of 80% water, so it is not surprising that the calorie content of broccoli per hundred grams is only 34 calories.
The undeniable advantage of broccoli is that it can be found in the supermarket at all times of the year. And even when frozen, cabbage retains half of its natural vitamins and microelements. In addition to the most popular 10 dietary broccoli dishes, this product goes well with celery, basil, mint, white cabbage, green peas, bell pepper, tomato.

Dietary broccoli dishes: recipes with photos

Salad with broccoli and apple

For one serving of salad, take three hundred grams of broccoli, one apple and one lemon, olive oil for dressing, spices and fresh herbs to taste.
Separate the broccoli florets from each other, rinse the cabbage with water and place it in a saucepan with hot water for five minutes. The greens are finely chopped, the apple is peeled, and then the fruit is cut into thin slices. The lemon and zest are chopped into half rings. All the salad components are poured into a deep bowl one by one and, as a rule, according to the recipe with photo, dietary broccoli dishes are seasoned with olive oil.

Broccoli soup

One head of broccoli is washed with water, dried and the cabbage is disassembled into several parts. Fill it with broth prepared in advance or just water with spices. Boil broccoli until soft. Add a teaspoon of butter and a grated clove of garlic. Beat the mixture with a blender until smooth. Without harming your figure, the soup can be supplemented with cream and rye bread croutons.

Broccoli omelette

To prepare the dish, use two hundred grams of broccoli, one chicken egg, fifty grams of low-fat sour cream, a piece of hard cheese, and a tablespoon of ground rye crackers.
Broccoli is divided into inflorescences, washed and the cabbage is boiled until tender. Place the vegetable in layers on the bottom of a pan greased with a piece of butter. Beat an egg into a separate bowl, add sour cream and grated cheese. Pour the prepared mixture over the broccoli and sprinkle the dish with croutons on top. Place the omelet in the oven and bake for twenty minutes.

Broccoli cutlets

Two chicken breasts cut into pieces, cleaned of films and fat, and pass the meat through a meat grinder. Spices are added to the minced meat, two chicken eggs and two crushed cloves of garlic.
Half a kilogram of washed and separated broccoli is blended with a blender until smooth and mushy. Combine meat and broccoli. If the minced meat turns out to be too liquid, add two tablespoons of flour into the bowl. Wet your hands in cold water and begin to form the cutlets. The benefits of broccoli will remain during the diet only if you cook the cutlets in a double boiler and not fry them in olive oil.

Broccoli with chicken hearts

Three hundred grams of chicken hearts are washed several times cold water, cut off the yellow films from the offal and cut it into several parts. Fry them in a frying pan with butter. The finished hearts are transferred to a saucepan and filled with water. After they boil, add spices and continue to simmer over low heat for an hour.
Two hundred grams of broccoli are brought to readiness, and when the cabbage has cooled, it is fried over a fire. Chop onions and carrots using a sharp knife. Add vegetables to the chicken hearts and boil all the ingredients for another twenty minutes.

Broccoli pancakes

To prepare this recipe you will need: two hundred grams of broccoli, one egg, half a glass of milk, seventy grams of ham, two tablespoons of wholemeal flour and breadcrumbs, salt.
Boil the broccoli in water, drain it when finished and crush the cabbage in a bowl with a fork. Add egg, milk, diced ham, flour and breadcrumbs. Stir the dough until smooth. Cover the baking sheet with baking paper, then place the pancakes on a sheet. Fifteen minutes after baking, the pancakes are turned over and left to cook for the same number of minutes.

Salad with feta cheese and broccoli

The head of broccoli is washed with water, and then placed in boiled water and seasoned with salt. Boil the cabbage for seven minutes, drain the water, cool the vegetable, and disassemble it into inflorescences.
One onion is cut into half rings. Pour a tablespoon of vinegar into the onion in a separate bowl, add a pinch of sugar, a little warm water and a teaspoon of salt. Leave the vegetable to marinate for about twenty minutes. Three eggs are boiled hard and cut into cubes. The tomato is poured with boiling water, the skin is removed from the vegetable and chopped into cubes. One hundred grams of cheese is cut into cubes. Mix all the ingredients and the onion squeezed out of the marinade, season the salad with sour cream.

Broccoli casserole

Before preparing broccoli, you need to prepare the following ingredients for the casserole: boiled chicken breast, zucchini, broccoli, chicken egg, onion, two hundred grams of oyster mushrooms, spices and four tablespoons of sour cream.
The mushrooms are washed, cut into slices and fried in a frying pan without oil. Place oyster mushrooms in the mold as the first layer, then place coarsely grated zucchini and broccoli florets. Pieces of brisket torn by hand are placed on top. Beat an egg into another bowl, pour in sour cream, add some salt, add mustard if desired, stir and pour the mixture over the vegetables. Bake the dish until golden brown for twenty minutes.

Broccoli juice

Two apples (sweet variety) and one carrot are washed with cold water. Peel the apple from the skin and seeds, cut the fruit into slices, and coarsely chop the carrots. Five to seven broccoli florets are placed in a juicer. Add carrot and apple pieces to the device one by one. Pour the juice into tall glasses and decorate the vitamin cocktail with a sprig of broccoli on top.

What can be cooked from broccoli: TOP 10 recipes from the magazine website

Every year, a vegetable called broccoli is increasingly used in the cuisines of different countries. Those who care about what is right, healthy eating, probably include it in your diet quite often. It is no coincidence that broccoli has gained fame as an extremely beneficial product for the body. Although in our country it is still less common than cauliflower or white cabbage, it contains, on the contrary, much more useful substances.

Broccoli is called the miracle cabbage, because it has one extraordinary property that makes it indispensable for the diet menu. This is a vegetable with so-called negative calories. It turns out that the body spends more energy on processing broccoli than it receives from the product. Recipes that include broccoli as one of the ingredients help you prepare low-calorie, tasty, vitamin-rich dishes. For example, it contains twice as much vitamin C as an orange. In addition, this variety of cabbage contains a large amount of protein, folic acid, calcium and iron.

Recipe 1.

Ingredients: 280 g broccoli, 220 g tomatoes, 110 g feta cheese, 3 chicken eggs, 75 g onions, 28 ml vinegar, 4 g sugar, 55 g sour cream, 55 g mayonnaise, salt, parsley.

Wash the broccoli and place it in boiling water. Add salt and cook for 7 minutes. Drain the water, cool the broccoli, then separate it into florets. We clean the onion, wash it, and cut it into half rings. Pour vinegar on the onion, add sugar, a teaspoon of salt, a little warm boiled water. Leave the onion to marinate for 20 minutes. Rinse the eggs and boil them hard. Clean and cut into medium-sized cubes. Wash the tomatoes, pour boiling water over them, remove the skin. Cut into cubes. Cut the cheese into small cubes. Place broccoli, chopped eggs, cheese and tomatoes in a salad bowl. Remove the onion from the marinade, squeeze it lightly, and add to the salad. Season with a mixture of mayonnaise and sour cream. Stir and add salt if necessary. Decorate with parsley.

Recipe 2.

Ingredients: 530 g broccoli, 60 g lettuce, 110 g mayonnaise, 0.5 tbsp. raisins, 6 slices of bacon, 0.5 tbsp. peeled sunflower seeds, 9 g sugar, 15 ml balsamic vinegar, 7 ml vegetable oil, basil.

Wash fresh broccoli thoroughly and separate it into florets. Place the raisins in boiling water and leave for half an hour. Peel the onion, rinse it, chop it with a knife. Mix broccoli with onions and raisins. Make the dressing: combine mayonnaise with vinegar and sugar. Add dressing to vegetables. Stir, cover and cool. Fry pieces of bacon in hot oil, lay them out and let the fat drain off. Lay out the chilled salad in portions, put bacon on top, sprinkle with seeds. Decorate with basil.

Recipe 3.

Ingredients: 400 g turkey fillet, 0.5 kg broccoli, 2 liters of water, 0.5 kg zucchini, 10 ml sunflower or olive oil, black pepper, chili pepper, salt, dill, spices - to taste.

Wash the meat, cut into small pieces. Boil water, add chopped turkey fillet, cook for about half an hour. Divide the broccoli into florets and wash thoroughly. Rinse the zucchini and cut into small thin layers. Heat the oil and place the broccoli and zucchini pieces in the pan. Leave for 4 minutes. When the turkey is tender, add the vegetables to the soup. Salt, add black pepper and other spices as desired. Cook for 10 minutes. Cut the chili into thin rings, wash the dill. Using a blender, puree the finished soup. Pour into bowls, garnish with chopped chili and dill.

Recipe 4.

Ingredients: 300 g broccoli, 220 g spinach, 850 ml vegetable broth, 8 large shrimp, 60 ml soy sauce, 16 g ginger root, 220 ml heavy cream, 4 slices of bread, 1 shallot, 20 g sugar, 55 ml olive oil, 10 g sesame seeds, 2 cloves garlic, salt.

Wash the vegetables. Peel the onion, chop it, fry it in 30 ml of oil. Peel the ginger root and grate it. Divide the broccoli into small pieces and place in boiling broth. Add ginger, sugar, fried onions, soy sauce. After 7 minutes, add the washed spinach and cook for 5 minutes. Add cream and salt. Stir, heat, but do not boil. Cool and puree the soup in a blender. Cook shrimp in boiling water with added salt. We clear the shell and heads. Peel the garlic cloves and cut them in half. We rub the bread with them. Cut the garlic-rubbed bread into small cubes, which we then fry in the remaining oil. In each serving of soup, add two shrimp and a few pieces of fried bread. Decorate with sesame seeds.

Recipe 5.

Ingredients: 470 g broccoli, 470 g hake fillet, 180 ml milk, 180 ml water, 50 g flour, 160 g Dutch cheese, 65 g butter, 26 ml lemon juice, 4 ml vegetable oil, 90 g Parmesan cheese, 0. 5 tbsp. bread crumbs, ground black pepper, ½ tsp. salt.

Wash the broccoli and place it in boiling water. Salt, cook for 3 minutes, drain the broth. We take the broccoli apart and place it in a pan greased with sunflower oil. Defrost the fish, rinse it, add a little salt and place it on a layer of broccoli. Sprinkle with lemon juice. Preparing the filling. Three Dutch cheese. Melt 45 ml of butter, add flour. In small portions, stirring the butter with flour, add milk and water. Salt and pepper. Add cheese while stirring constantly. When it melts, pour in the fish. Grate Parmesan. Melt the remaining butter. Mix butter with Parmesan and bread crumbs. Sprinkle the resulting mixture onto the dish. Bake for 20 minutes at 185 degrees.

Recipe 6.

Ingredients: 340 g broccoli, 340 g champignons, 15 g ginger root, 35 ml vegetable oil, 55 g cheese, 900 ml water, 25 g sour cream, salt, mixture of black, white, red pepper, cumin.

Wash and clean the mushrooms. Cut the champignons into thin slices. Peel the ginger root and grate it. Wash the broccoli. Boil water, add salt. Divide the broccoli into parts, place in water, and cook for 3 minutes. Remove and leave in a colander to remove excess liquid. Grate hard cheese. Place chopped mushrooms in hot oil. Fry for 10 minutes, add ginger, salt and pepper. Stir and leave for 3 minutes. Place boiled broccoli in a frying pan, fry lightly, add sour cream. Simmer for 5 minutes. Sprinkle with cheese and cumin if desired. Cover the pan with a lid, remove from heat, and let steep for 10 minutes.

Recipe 7.

Ingredients: 2 medium-sized sweet apples, 1 carrot, 5 broccoli florets.

Wash fruits and vegetables. Peel the carrots and apples and cut them into small pieces. Divide the broccoli into parts. We leave one inflorescence for decoration, and place the rest in the juicer. First we make juice from broccoli. Then we load pieces of carrots into the juicer, and at the end - an apple. Pour the finished juice into a tall transparent glass. Garnish the drink with a broccoli floret.

Recipe 8.

Ingredients: 260 g wheat flour, 220 g broccoli, 160 g butter, 150 g smoked chicken fillet, 150 g sour cream, 350 g salad onions, 45 g green onions, 210 g cottage cheese, 2 g sugar, ground pepper, 2 chicken eggs , salt.

Cut 130 g of butter into small pieces. Sift flour onto a board in a heap. Add sugar, 3 g salt. Place pieces of butter on top. Using a sharp knife, chop the butter, thus mixing it with the flour. Pour in 50 g of sour cream, knead the dough. Wrap it in cling film and cool for 60 minutes. Wash the broccoli and separate it into pieces. Boil salted water and place cabbage inflorescences in it. Cook for 3 minutes, remove and let dry. Smoked chicken cut into small pieces. Grind the washed green onions. Peel the onions, rinse them, and cut them into medium-sized cubes. Fry in the remaining oil until golden brown. Turn off the fire. Pepper, salt, add chopped chicken. Mix the remaining sour cream, eggs, cottage cheese in a bowl. Add the onion/chicken mixture and green onions. Add salt and mix thoroughly. Roll out the chilled dough into a round shape. For baking we use a mold with a diameter of 280 mm. We place the dough in it, forming the bottom and sides of the pie. Make holes in the dough with a fork. Bake at 230 degrees for 10 minutes. Place the broccoli florets on the prepared crust, pour in a mixture of onions, chicken, eggs and sour cream. Bake at 185 degrees for 35 minutes.

Recipe 9.

Ingredients: 6 broccoli florets, 160 g wheat flour, 160 g butter, 47 g Dutch cheese, 2 chicken eggs, 27 g sugar, 2 g ground turmeric, ½ tsp. baking powder, ground white pepper, 1 g salt.

Leave the butter and eggs for 70 minutes at room temperature. Wash the broccoli florets. Cook in water and salt for a couple of minutes. Take out the cabbage, fill it with ice water, leave for 7 minutes. Then dry with a paper towel. Sift flour, baking powder, mix with turmeric, salt, pepper. In a separate container, beat the butter, add sugar, and beat again. Beat in the egg, mix with a mixer until smooth, then add another egg and beat thoroughly. Pour flour into the resulting mass. Mix the dough with grated cheese. Place a little dough into greased muffin tins, then one floret of broccoli, which we carefully cover with dough on top. Bake for 23 minutes at 180 degrees.

Recipe 10.

Ingredients: 480 g broccoli, 90 ml heavy cream, nutmeg, 3 yolks, 1 carrot, 16 g butter, 1 egg white, salt, pinch of sugar.

Wash the broccoli and separate it into pieces. IN large quantities boiling water, cook the inflorescences with the addition of salt over high heat for 8 minutes. Take it out and put it in ice water. After 7 minutes, drain the water and puree the cabbage with a blender. Whip the cream with broccoli, yolks, and whites. Add salt, nutmeg and mix. Peel the carrots, wash them, cut them into slices. Place in a frying pan with 8 g of butter, a pinch of salt and sugar. Add some water. Simmer without a lid for 6 minutes. Grease the cupcake pans with oil. Place the carrots in the molds and pour in the broccoli puree. Bake for 40 minutes at 100 degrees. Turn the finished casserole onto a plate.

The main principle of preparing dishes with broccoli is the use of short heat treatment, due to which it retains its shape and maximum nutrients. To do this, you must also follow the rules for storing the delicate vegetable and leave it in the refrigerator before cooking.

Recipes with broccoli– these are not only simple dietary soups and one-ingredient side dishes. Using your imagination, you can make spectacular salads from this variety of cabbage or use it as the main ingredient in delicious and healthy baked goods.

Broccoli belongs to the cruciferous family, which includes all cabbages: green, red, cauliflower, Brussels sprouts, as well as turnips, watercress and radishes. Possessing a huge amount vitamins, minerals and dietary fiber, fresh broccoli extremely useful in cooking.

Broccoli contains almost 90% water. Its energy value is only about 35 calories per 100 g, which is about the same as fennel or asparagus. This vegetable is very low in carbohydrates, and the protein level reaches almost 3 g per 100 g.

It is a rich source of vitamin C, vitamin K and vitamin B9 (folic acid). For the same weight, broccoli contains twice as much vitamin C as an orange. There are also other B vitamins, vitamin E and provitamins A.

Water, contained in the vegetable, is rich in minerals:

potassium;
calcium;
phosphorus;
magnesium

Attention! Broccoli is one of the richest vegetables in calcium! Only leafy vegetables contain more calcium.

It also contains many microelements:

iron;
zinc;
manganese;
copper;
nickel;
fluorine;
cobalt;
selenium.

Dietary fiber is present in large quantities and consists mainly of insoluble fiber, as well as soluble fiber - pectin, which, when cooked, gives the vegetable a soft consistency.

How long to cook fresh broccoli

Fresh broccoli is quick and easy to prepare. In this case, it is better to limit time cooking to keep the vegetable crispy. It depends on the cooking method:

Steam for 5 minutes to maintain a slight crunch;
7 - 10 minutes in boiling salted water, for soft texture;
6 - 8 minutes in microwave.

Chef's tip:“Dip the boiled vegetable briefly into ice water to help it retain its beautiful green color.”

How to properly cook fresh broccoli (in water)

IN pan Pour in water, add salt and bring to a boil. Meanwhile, rinse the cabbage and dry it on a clean towel. Divide into inflorescences and place these bouquets in boiling water. Depending on the size, cook from 7 to 10 minutes after boiling before straining. Plunge the florets into a large salad bowl with water and ice to cool and maintain green color.

A thick-bottomed pan is best.

How to cook fresh broccoli tasty and healthy (steamed)

Steaming will help preserve the nutritional benefits of the broccoli. Start by rinsing the cabbage under clean water. Dry on a clean cloth or paper towel. Then cut into small bouquets. Place them in a steamer basket. Fill the water compartment with steam and cook. It only takes 5 minutes to vegetable remained slightly crispy. If you want a softer texture, steam for another 2 minutes. Once cooking is complete, plunge the florets into a cup of ice water.

A saucepan and a colander will help replace the steamer

Poll: How do you cook fresh broccoli?

Fresh Broccoli Recipes

Brooklyn salad with broccoli

Ingredients:

chicken fillet - 1 pc.;
broccoli - 300 g;
marinated champignons - 100 g;
canned gherkins - 100 g;
marinated corn cobs - 100 g.

For the sauce:

sour cream - 2 tbsp. l.;
mayonnaise - 1 tbsp. l.;
garlic - 1 clove;
salt, pepper

Boiled chicken fillet cut into pieces, add poached broccoli, and mix with sliced champignons, gherkins and corn on the cob. Pour over the sauce.

Salad with broccoli and tomatoes

Ingredients:

large head of broccoli;
red onion, thinly sliced - 1 head;
red or orange pepper, cut into strips - 1 pc.;
cherry tomatoes (cut in half, to taste) - 1 cup (250 g).

For the sauce:

olive oil - 3 tbsp;
lemon juice - 2 tbsp;
garlic - 1 clove;
dried oregano - 1 tsp;
salt and freshly ground pepper

You can add capers to the salad

Whisk together oil, lemon juice, garlic, oregano, salt and pepper.

Separate the cabbage florets, peel the stems and chop finely. Cook in boiling water for 2-3 minutes. Add onion and pepper straws. Simmer until the broccoli is tender but crisp, about 1 minute.

Drain the vegetables and place in a large bowl. Add tomatoes and pour sauce on top. Serve hot or at room temperature.

Broccoli salad with egg and tomatoes

2 heads of broccoli;
4 eggs;
2 tomatoes;
1 clove of garlic;
3 tbsp. l. olive oil;
1 tbsp. l. vinegar;
salt and pepper.

Cook broccoli in water or steam, boil eggs. Place the cabbage florets on a plate and add the chopped eggs and tomatoes. Drizzle with olive oil, garlic and vinegar sauce.

Broccoli nutritional smoothie

To get such a fresh and light smoothie, combine 4 peeled and cut into pieces carrots, 4 heads of fresh broccoli and 1 green apple. Pour into a glass, add mint leaves.

You should drink a cocktail made from fresh vegetables immediately after preparation.

Answers to questions

Because broccoli is not very common product for Russian cuisine, many questions arise during its storage and consumption. Here are the answers to some of them.

Can you eat broccoli raw?

This may surprise you, but it is best eaten raw or lightly steamed. This minimal preparation may be unusual (and will take a little longer to digest), but it will maximize the retention of vitamins C and B, as well as minerals.

The broccoli has turned yellow. Is it possible to eat?

The first thing that indicates that the broccoli has started to spoil is the color of the cabbage. The fresh vegetable is usually dark green in color. If you see that the inflorescences have begun to turn yellow, the vegetable is no longer suitable for consumption.

Broccoli stalk. Is it possible to eat?

Despite the fact that the broccoli stalk has a coarser structure than the delicate inflorescences, it contains no less beneficial substances. Therefore it can be used separately. For example, in soups or vegetable stews, increasing the cooking time, or in salads, finely chopping or grating.

How to store broccoli?

Broccoli is best eaten while it is fresh. To store a vegetable for several months, it needs freeze. This way you will retain as much nutritional value as possible. product.

Healthy food is always the key to health and longevity. Even children know about this! True, not all of them like cabbage, and in vain. It has a full range of minerals and vitamins required by humans. In addition, you can cook countless delicious nutritious dishes from the inflorescences, which will not affect your figure in any way, because broccoli is low in calories.

How to Select and Prepare Broccoli for Cooking

This cabbage, although simple, is useful product! Its taste depends on the right choice and preparation. When buying a vegetable, know that it is suitable for further use (for example, freezing). How to cook broccoli depends on the type of processing by the manufacturer:

Fresh cabbage is easier to choose. When buying, pay attention to the cutting. Its structure must be solid and integral. The bright green color of the top is a sign of freshness. Before cooking, dip the vegetable briefly in cool water, then remove 1-2 cm of the stem. To preserve the raw inflorescence, it is frozen and stored in the freezer for a long time.
Frozen broccoli is processed in production, so it ends up on store shelves half-raw. Despite this, cabbage still needs to be cooked before adding to the side dish. The main thing is to pay attention to the product itself when choosing. A yellowish tint indicates overripeness and loss of most of the minerals.

Broccoli Recipes

How to cook broccoli? Cabbage can be blanched, fried, baked, boiled and even eaten raw. The product is amazing with meat, fish, eggs and cheese. It doesn’t matter in what manner you present the vegetable to the table. The main thing is that it does not lose its properties and taste characteristics. Steaming is the gentlest way to process cabbage, but this is a matter of personal preference.

How to cook broccoli in batter

In the classic version, the cabbage needs to be cooked a little. So it gets on the table, saving useful qualities. True, if you like fried inflorescences, then you can cheat a little by changing the course of events. The dish always tastes amazing, but tastes even better when completely cooled. How to cook will be clear based on the list of ingredients:

broccoli – 3 inflorescences;
eggs – 3 pcs.;
salt – 1-2 tsp;
butter – 1-2 tbsp. l.;
flour – 1/2 tbsp.

Cooking method:

How to cook raw broccoli? Cut the washed inflorescences into pieces. Fill the pot with water and place it on high heat. ? After boiling, add the cabbage and let it cook over moderate heat for 10 minutes after bubbles appear. Then pour the vegetable into a sieve.
At the same time, beat the eggs with salt until smooth.
Let's start breading: one by one, roll the inflorescences in flour, then in beaten eggs.
Immediately heat a frying pan with oil over medium heat. Place the vegetable pieces and fry on each side.

Broccoli salad with egg and tomatoes

Just imagine fresh vegetables on your table, playing in an unforgettable ensemble of flavors! This is how you can describe a dish of raw green cabbage. If you don't know how to cook broccoli tasty and healthy, the following recipe is for you. It meets all the requirements for people who protect their health, but love to eat delicious food. What you need for the salad:

cabbage – 1 pc.;
tomatoes – 2 pcs.;
eggs – 3-4 pcs.;
mayonnaise - to taste;
salt - optional.

Preparation procedure:

Boil the eggs hard.
Chop the washed inflorescences and tomatoes. Pour the ingredients into a salad bowl.
Let's crumble it here boiled eggs, salt, pour out the mayonnaise. After mixing, put the salad in the refrigerator and let it soak for one to two hours.

Cheese omelet with broccoli and cauliflower in a frying pan

If you love scrambled eggs, you will be interested in this dish. Various recipes cooking broccoli delights with its originality and healthy approach to business, but this one is the most interesting, as it has original taste and smell. In addition to the main ingredients, you can put chicken, pickled beans, and tomatoes in the frying pan. Products you will need:

hard cheese – 100 g;
eggs – 6 pcs.;
broccoli and cauliflower– 100 g each;
olive oil – 30 ml;
salt – 1 pinch;
spices - optional;
garlic clove – 2 pcs.

How to cook:

Cut the washed inflorescences into pieces.
Place cabbage in a frying pan with fat and fry for 3 minutes over low heat. Then pour in enough water to lightly cover the vegetables. Cover with a lid and cook until the liquid disappears completely.
At the same time we chop garlic and shred cheese.
Whisk the eggs with salt, spices, and finely chopped garlic.
Pour the egg mixture over the cabbage and make an omelette over low heat with the lid on.
Finally, turn off the burner, sprinkle the dish with cheese, close the pan again and let it sit for a while.

Cream soup in a slow cooker

The hot first course of this cabbage turns out impeccably tasty with any liquids (milk, vegetable or chicken broth, water). In addition, broccoli cooks well in a slow cooker, retaining all its vitamins. This soup can be given even to children; they will get a lot of pleasure from it. Sprinkle with homemade croutons before serving.

Components:

large potato root vegetable - 1 pc.;
leek – 1 pc.;
broccoli – 500 g;
milk or cream 15% fat – 300 ml;
boiling water – 700 ml;
butter – 30 g;
salt - to taste;
spices - optional.

Let's start cooking:

Cut the potatoes into cubes, cabbage into inflorescences, chop the onion as you like.
Pour boiling water into the multicooker saucepan and pour in the potato cubes. Cover the bowl with a steamer container with pieces of broccoli, close the lid and set the “Soup” program for 10-15 minutes.
At the same time, start cooking the leeks in a frying pan with oil.
When the electrical appliance beeps, fill the bowl with the following ingredients: cabbage, fried onions, hot milk or warm cream, salt, spices.
After the start of boiling, let the mixture cook for another 2 minutes.
Place everything in a blender and puree until no chunks disappear. Then we return the mass back to the slow cooker and wait for the soup to boil again.
Before serving, the boiled dish can be seasoned with chopped garlic and herbs.

Casserole with cheese sauce in the oven

In this recipe, you will not only learn the answer to the question “how long to cook fresh broccoli” or “how to get children to eat at least some vegetables,” but you will also enjoy the preparation itself. This tender, juicy casserole will become a culinary masterpiece even on the holiday table. Household members, having tasted the dish, will definitely ask for more! What you need for baking:

eggs – 2 pcs.;
cabbage – 500 g;
butter – 3.5 tbsp. l.;
salt – 1.5 tsp;
flour – 2.5 tbsp. l.;
vegetable oil - for lubrication;
milk – 2 cups;
hard cheese – 200 g.

How to cook the casserole:

Place pieces of inflorescences into boiling water and cook for less than a quarter of an hour. When finished, discard the cabbage in a colander.
Preheat the oven to 160°C. Grease the mold with vegetable oil.
Melt the butter in a casserole over low heat. Next, continuing to knead, sift the flour and add salt. We do this until a homogeneous composition comes out. Pour in milk in a thin stream, stirring continuously. As soon as the sauce begins to thicken and bubble, immediately remove it from the gas.
In a container, mix broccoli, grated cheese, eggs and dressing until smooth.
Pour the mixture into a baking tray and place in the oven for 35 minutes. Judge the readiness of the dish by its golden crust.
Remove the casserole from the oven, let rest for another 5 minutes and serve.

Steamed soufflé recipe for a child

Parents often torment themselves with the question of how to properly cook broccoli, because the baby so needs natural vitamins and other elements. If you have a steamer, the dish will be ready in 5 minutes. In this recipe, the souffle is salty. You can add sugar and vanilla to it, changing the taste of the airy dessert. Here are the ingredients needed:

raw broccoli – 160 g;
semolina – 2 tsp;
milk – 2 tbsp. l.;
butter – 30 g;
salt - a pinch;
egg white – 1 pc.

Sequence of cooking steps:

After disassembling the cabbage into inflorescences, throw them into boiling water for 7-10 minutes. How to cook frozen broccoli? Using the same principle, only you need to take the cabbage out of the freezer in advance and let it thaw.
Pour semolina with milk. Let it sit for 10 minutes.
Fill the mixer bowl with egg whites, add salt and beat.
Grind the inflorescences in a blender to a puree.
Combine the cabbage with the milk mass, 25 g of butter, and whipped egg whites.
Fill a greased saucepan with the soufflé and steam it. When it starts to pull away from the edges, remove from heat.

Video recipes: what to cook with broccoli

Broccoli is versatile! It can be added to dishes with sweet and salty taste. You have festive table or an ordinary lunch? A culinary creation made from cabbage will always be the center of attention. Even if the inflorescences are part of a lean meal, the vegetable will still be as appetizing as in the photo. The main thing is not to be afraid to spoil the taste characteristics of the ingredient and go too far with the quantity. You can't spoil porridge with oil!

Diet cutlets

Vegetable stew

Pancakes

Vegetable Pie

Dessert

Broccoli is a cabbage plant native to the Mediterranean. It has an Italian name, which means “dry twig”, “shoot”, and for good reason, because only cabbage inflorescences are eaten. Italians have been eating it since the 6th-5th centuries BC. There are such types of broccoli: classic (Calabrian), red and stalked. Already in our 21st century, they brought out new variety"Beneforte". Broccoli is grown mainly in India and China, but you can also find this plant on the shelves, collected in some European countries and in Israel. From this article you will learn how to cook broccoli tasty and healthy.

The first commandment: do not overcook!

The main rule when preparing dishes from asparagus cabbage is not to overcook it. Otherwise, it will turn into a puree and lose its taste. If the inflorescences are approximately the same size, the cabbage will cook equally and evenly. When you finish cooking the broccoli, you need to transfer it from the pan to a colander and pour cold water over it.

The optimal cooking time is 5 minutes. Less is possible - it depends on taste preferences. Frozen asparagus cabbage, which is bought quite often, needs to be cooked for no more than 15 minutes. In addition to regular cooking, you can steam broccoli. With these cooking options, the maximum amount of nutrients remains in the vegetable.

Broccoli has a much thicker and stronger stem than its florets. Because of this, it must be cut off, otherwise the soft florets will already be overcooked by the time the stems are cooked. The inflorescences can be left with a short and thin branch of the stem, the length of which depends on the recipe for which the cabbage is going to be prepared. If it is offered to be served without heat treatment, for example, in a salad, then the stems should be very short. You can leave the stems longer in a soup or side dish. If the broccoli needs to be reheated, do so for no more than 2 minutes.

Broccoli dishes

You may not always have fresh young broccoli on hand for salad. In this case, you can take a frozen plant. The choice of dishes with broccoli is huge. The following dishes are prepared from this plant:

Salad
Soup
Cream soup
Cream soup
Puree
Stew
Fondue
Omelette
Roll
Casserole
Pancakes
Cutlets
Snacks and sauces

Broccoli can also be a filling for the following dishes:

Pie
Roll
Roast
Cupcake
Pizza
Julienne
Lasagna
Paste
Noodles
Stuffed vegetables
Sandwich mass

In Russia, the United States, and some other countries, people learned about and became interested in broccoli relatively recently. This happened in the last century. And European countries already know many recipes with this cabbage. Italians and French use broccoli most actively in dishes.

Cocotte, kugel, fritatta, orecchiette, farfalle, sauté, minestrone, pesto, gratin, tortellini, orzotto - this is still an incomplete list of all European dishes with broccoli.

In addition, you can cook only one cabbage without additional ingredients. There is a large selection of ways to prepare this vegetable:

Cook
Steam
Fry
Put out
Bake
Blanch

How to cook broccoli tasty and healthy?

It is better to steam broccoli in a double boiler or slow cooker. It is necessary to place pieces of broccoli florets of approximately the same size on the grill and cook for no more than 15 minutes. You can sprinkle the vegetables with seasoning. Fresh plants – no more than 10 minutes.

Fry the cabbage in a frying pan for 5 to 20 minutes. If the broccoli is fresh and finely chopped, 5 minutes will be enough. There is no need to defrost cabbage before frying. You can also add spices or fry the broccoli in batter or breadcrumbs.

In order to stew vegetables, you need to heat the frying pan and add oil. Then place pieces of broccoli and other vegetables in it, fill it halfway with water and leave to simmer under the lid. You can add salt and spices after 5 minutes. Next, you need to reduce the heat to medium and simmer for 20 minutes, remembering to stir. If all the ingredients have become soft, this means that the dish is ready.

Broccoli should be baked in an oven preheated to 200 degrees. The baking tray must be greased with oil. Then you need to lay out the cabbage and sprinkle oil on top. Next, you need to grate the cheese and, after 10 minutes of baking the broccoli, sprinkle it over the cabbage. Bake for about 10 more minutes. You can add sauce or dressing.

To blanch, boil water in a saucepan and add salt. Prepare a deep cup or pan with ice water - you can take cold water and add ice cubes. Separate the broccoli into small equal florets and carefully place them in water. 2 minutes - approximately this time will be needed for vegetables. They should be bright green and fairly firm, maybe a little soft. Then use a slotted spoon to remove the broccoli and place it in ice water for half a minute and then in a colander. Blanching can be used before roasting or braising.

Salad – both quick and healthy

No matter how broccoli is cooked, in its raw form it better retains all its numerous beneficial properties. However, a young and fresh plant is well suited for salads. Ripe vegetables are best steamed. At the same time, there are salads whose recipes include boiled vegetables.

Broccoli salads are easily digestible by the body and are quick to prepare. You can finely chop the broccoli, add small cherry tomatoes, raisins or nuts. Then season with sour cream or mayonnaise and serve.

Fruits can serve as unusual but tasty ingredients for broccoli salads. Apples, grapes, grapefruit, oranges, pomegranates and berries are added to salads. They make a dish of asparagus cabbage more exotic and reveal the variety of flavors of this vegetable.

Broccoli makes low-calorie and healthy salads. Cabbage is cooked not only with other vegetables, but also with meat products. For example, you can add pieces to a salad boiled chicken, ham, fish, or shrimp. Also delicious dishes will work if you put mushrooms in the salad.

What do you eat it with?

Salads and other broccoli dishes can be seasoned with:

Butter
Olive oil
Vegetable oil
Mayonnaise
Sour cream
Natural yoghurt without additives
Sauce
Refueling

The salad has the brightest and richest taste if you use sauces. You can add soy sauce. If you don't like the smell of boiled broccoli, sour cream sauce it will be reduced. The dish will have a different taste if cooked hollandaise sauce. Sauces such as Dijon and Maltese are prepared on its basis. Cheese sauce is also very common.

Various dressings give cabbage a unique taste. There are a lot of them and the choice is large. Most often they use mustard, pepper or garlic with oil. You can also sprinkle the dish with lemon juice. Honey adds a special piquancy to the asparagus cabbage dish.