Broccoli is a low-calorie vegetable rich in potassium, phosphorus, folic acid and vitamin E. It is easier to cook at home from frozen cabbage, it is on sale all year round. After shock freezing, the vegetable completely retains all valuable substances, pleasant taste and delicate aroma.
Oven broccoli casserole: classic
Frozen broccoli is an ideal ingredient in a variety of casseroles. During the cooking process, the vegetable becomes soft and tender, soaked in a delicious sauce. Such a dish will appeal even to those who do not like cabbage too much. Casseroles are served as a main dish or a side dish in chicken, meat, fish.
Ingredients:
- 400 g frozen broccoli;
- 2 large eggs;
- 200 ml of cream;
- 100 g of hard cheese;
- 80 g of Adyghe cheese or mozzarella;
- 30 g butter;
- freshly ground pepper (a mixture of different varieties);
- salt;
- refined vegetable oil for lubricating the mold.
Remove cabbage from the freezer in advance, divide into inflorescences. Boil broccoli in salted boiling water until half cooked, put in a colander and drain. In order for the cabbage to retain its beautiful rich green color, immediately after cooking it is poured over with cold water. You do not need to pour out the broth, it is useful for making dietary soups and sauces.
Grease the refractory form with vegetable oil, lay out the broccoli inflorescences. In a separate bowl, mix together the beaten eggs, cream, salt and pepper. Beat the sauce with a mixer until smooth and light foam appears. Cut the Adyghe cheese or mozzarella into thin slices, place on top of the cabbage. Pour the egg-cream mixture into the mold. Sprinkle the grated hard cheese on the casserole.
Put the dish in the oven, preheated to 200 degrees. Cook for 10 minutes, until a beautiful golden brown crust is formed. Cut the butter into pieces, scatter over the casserole and return to the oven for another 10 minutes. Serve the hot dish directly in the dish or cut into portions and place on warmed plates. Additional ingredients can be added to the casserole: chicken fillet pieces, bacon, ham, blanched cauliflower.
Broccoli puree soup: a step by step recipe
From frozen inflorescences, you can make a delicate creamy soup without much hassle. The bright green mashed potatoes, poured into plates, look very beautiful in the photo, besides, the dish turns out to be tasty, nutritious, not too high in calories.
Ingredients:
- 700 g frozen broccoli;
- 1 small onion;
- 500 ml of water;
- 250 ml cream;
- 0.5 tsp ground nutmeg;
- olive oil;
- salt and pepper to taste;
- a bunch of fresh parsley;
- homemade crackers.
Pour broccoli inflorescences with water and cook until soft. Finely chop the onion, fry in heated olive oil until transparent, add ground nutmeg and mix thoroughly. In a blender, chop the onion and boiled broccoli, put in a saucepan Gradually add the water in which the cabbage was boiled, achieving the desired consistency. Season with salt and pepper to taste, add cream.
Bring the soup to a boil, turn off the stove and let the dish brew under the lid. Pour into heated bowls, sprinkle each portion with finely chopped parsley. Serve homemade wheat bread croutons separately. As an additive, grated Parmesan is also suitable, which is poured into a plate just before serving. You can reduce the number of calories by preparing the soup in water, without adding cream.
Vegetable stew with chicken: healthy and fast
In a multicooker, you can quickly prepare a nutritious dish of chicken, broccoli and cauliflower. If desired, add onions and garlic to the set of vegetables, as well as any spicy herbs of your choice. From the specified number of products, 2 full servings are obtained.
Ingredients:
- 200 g frozen broccoli;
- 200 g frozen cauliflower;
- 300 g chicken fillet;
- refined vegetable oil;
- salt;
- freshly ground black pepper.
Rinse the chicken fillet, dry with a paper towel, remove fat and films. Cut the meat into cubes and place in a multicooker, greased with butter. Stir with a spatula and fry the chicken until golden brown.
Place the cauliflower and broccoli on a plate and place in the microwave to defrost. Transfer the vegetables to the multicooker, salt, close the lid and set the "Stew" program. Cook for about 40 minutes, the exact time depends on the model of the appliance. Salt and pepper the finished dish, put on heated plates. Serve with a slice of fresh baguette.
Broccoli and Cheese Quiche: Step-by-Step Preparation
A real classic of French cuisine - an open pie with an egg and cream filling. As a filling, frozen broccoli mixed with cheese is fine. Kish is eaten warm or cold; it can be served on a festive table. From the specified number of products, 8 servings of the cake are obtained.
Ingredients:
- 450 g frozen broccoli;
- 115 g bacon;
- 4 eggs;
- 50 g parmesan;
- 120 g cheddar;
- 1 glass of milk;
- refined vegetable oil for lubricating the mold;
- salt and spices to taste.
Take the broccoli out of the refrigerator in advance and place on a plate for defrosting. Fry the bacon slices in a skillet until golden brown. Place the crispy slices on a plate covered with a napkin, drain all the fat from the pan, leaving only a couple of spoons. Add the defrosted cabbage, stirring occasionally, fry for 2-3 minutes.
Transfer broccoli to a cutting board and cut into small pieces. In a separate container, beat eggs with milk, add salt, spices, grated parmesan. Lightly grease a baking dish with vegetable oil, put a layer of broccoli, and on top evenly distribute half a serving of grated cheddar and toasted slices of bacon. Pour everything over with the milk and egg mixture and sprinkle with the remaining cheese.
Put the dish in the oven, preheated to 170 degrees. Bake the cake on a medium oven level for 50-60 minutes. Take out the finished cake, chill and cut into pieces directly in the tin. Serve with green salad or any creamy sauce, but the quiche is delicious without any additions.
Multicooker casserole: quick and tasty
One of the most popular hot vegetable dishes is casserole. At home, it can be cooked in a multicooker, the dish is baked well and does not burn.
Ingredients:
- 500 g broccoli;
- 200 ml of milk of any fat content;
- 2 ripe meaty tomatoes;
- 1 onion;
- 3 sausages;
- 200 g of hard cheese;
- 2 eggs;
- salt;
- freshly ground black pepper;
- refined vegetable oil.
Defrost cabbage at room temperature or place in advance from the freezer in the lower compartment of the refrigerator. A little trick - you can quickly defrost a vegetable by flooding the inflorescences with hot water for 1-2 minutes. Divide the cabbage into small coles.
In a separate container, beat eggs with salt and pepper, pour in milk. You can use a submersible mixer to make the filling homogeneous. Grate the cheese on a coarse grater, pour half into the egg-milk mixture. Peel the onion, cut into cubes. If desired, some of the onions can be replaced with green ones, the casserole will be even more delicious.
Grease the multicooker bowl with vegetable oil, put broccoli on the bottom. Scald the tomatoes with boiling water, remove the skin, cut the tomatoes into slices. Grind the sausages in the same way. Put meat products and tomatoes on top of cabbage, salt and pepper. Pour the egg and milk mixture into the bowl. Close the lid of the multicooker, set the "Extinguishing" mode. After 20 minutes, cover the surface of the casserole with the remaining grated cheese, close the lid again and simmer for another 20 minutes.
After the end of the cycle, let the casserole stand under a closed lid for 5-7 minutes. Cut the dish into portions directly in the bowl and serve hot or warm.
