Broccoli Three Ways
GOLDEN VALLEY, Minn. – Sauce Anna Lisa creator, Lisa O’Connell joined us today on KARE11 News@4 to demonstrate delicious ways to serve broccoli.
2 Medium or one large head of fresh broccoli
2 Tablespoons olive oil
Salt to taste
Garlic powder *optional
Preheat oven to 400. Chop broccoli heads into small uniform pieces. Reserve stems in refrigerator for later use. Toss chopped broccoli florets in olive oil to coat evenly. Spread florets on baking sheet, sprinkle with salt and garlic powder, Bake for 30-40 minutes or until browned and crisp. Place on paper towel to drain excess oil. Taste and salt more if desired. Serve.
Broccoli stem slaw
6 broccoli stems, peeled and julienned or grated on box grater
1 Cup Chopped brussles sprouts
1 medium red pepper, sliced, chopped to 1 inch pieces.
!/2 Cup sunflower seeds
1 small sweet red onion, finely chopped.
½ Cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons honey or agave nectar
2 Tablespoons cider vinegar
1 medium finely chopped shallot
Salt and pepper to taste
Add broccoli, Brussels sprouts, sunflower seeds and onion to bowl toss to combine.
Combine mayonnaise, mustard, honey, vinegar and shallot whisk together. If to think, add a splash of milk or buttermilk to thin to desired consistency. Salt and pepper to taste.
Toss all ingredients together until well combined. Refrigerate for an hour and serve.
Broccoli pasta sauce
Two medium to large sized heads of broccoli
2-3 Tablespoons butter
¼- ½ Cup heavy cream or half and half.
¼ Cup Parmesan cheese
½ teaspoon salt, more to taste
sautéed garlic/shallots optional
1 lb pasta noodles.
Prepare as directed.
Reserve ½ cup salted pasta water for later use.
Bring a medium pot of salted water to a boil over high heat. Add the broccoli, reduce heat to medium and simmer until fork-tender, about 5 minutes. Drain and transfer to food processor or blender. Add cream, cheese, salt and sautéed shallot and/or garlic. Puree until smooth adding more cream or reserved pasta water, to thin, if necessary. Serve tossed with freshly prepared pasta. Garnish with additional cheese.
Broccoli Puree for plated entrée or dip.
1 Large head broccoli or two small
2-3 cloves garlic, sautéed in olive oil
2-3 Tablespoons half and half
1 Tablespoon butter
Zest and juice of ½ lemon
½ teaspoon crushed peppers or pinch of cayenne *optional
Bring a medium pot of salted water to a boil over high heat. Add the broccoli, reduce heat to medium and simmer until fork-tender, about 5 minutes. Drain and transfer to food processor or blender. Add butter, zest, juice and pepper. Puree until creamy and smooth. Add splashes half and half to thin if necessary.
Serve immediately as a “bed” for any protein such as fish, chicken or beef, even roasted vegetable medley looks and tastes amazing on top of the puree.
Alternatively, serve in a bowl as a dip for pita chips, bread or crackers.