Broccoli, a type of cauliflower, is quite popular with healthy diets due to its high content of vitamins and nutrients. Perhaps that is why there are many recipes for light dishes using it.
Broccoli with sauce
Cheese sauce with the addition of sour cream is best suited for cabbage, but in general, the dish turns out to be almost low-calorie and quite acceptable for those who follow the figure. The recipe requires:
- 0.5 kg of fresh broccoli;
- half a glass of thick sour cream (100 ml);
- 70-80 g of hard cheese (better than salted);
- salt, pepper, dried parsley - to taste;
- a piece of butter for greasing the mold.
Cooking consists of several stages. First, you need to rinse the cabbage, divide it into inflorescences, and then send it to salted boiling water for 5 minutes. The main thing in this business is not to digest the cabbage, otherwise you will get mashed potatoes that have lost their beneficial properties. Rinse the finished broccoli in a colander under cold water and leave to drain and cool. In the meantime, you can do the sauce. First you need to grate the cheese on a coarse grater. Then in a deep container, mix sour cream, spices, parsley. You can add dried tomatoes if someone suddenly has left. Send cheese there and mix everything thoroughly.
At the next stage, grease a deep baking dish with butter, put broccoli and pour the sour cream cheese mass evenly on top. Place the container in an oven preheated to 180 ° C for 10 minutes, then increase the temperature to 240 ° C and cook for another 5 minutes until golden brown (preferably in the "grill" mode).
When serving, you can add fried mushrooms, tomato paste, herbs.
Broccoli with bell pepper
An unusual vegetable stew can be made with a mixture of the following:
- 300 g broccoli (fresh or frozen);
- 100-150 g of cauliflower;
- 1 young zucchini;
- 1 bell pepper;
- 1 onion (better red, it is more fragrant);
- a handful of champignons (or any other mushrooms);
- 4 tablespoons of canned vegetable salad, lecho or mild adjika;
- oil for frying;
- salt, pepper, you can use a mixture of Provencal herbs.
For cooking, you need a deep frying pan, in which the onion is first fried in oil until golden brown. All spices, herbs and salt are added to it. Sliced bell peppers and finely chopped mushrooms are also sent there. All this is fried for about 5 minutes. Do not forget to stir.
Next, you need to add both types of cabbage and chopped zucchini to the pan. Vegetables should be cooked over medium heat for another 10 minutes, and then they can be seasoned with lecho or canned salad and left to simmer over low heat under the lid for another 15-20 minutes.
This dish is easiest to prepare in the summer with an abundance of all the necessary ingredients. And you can serve the stew with meat or as an independent dish, with sour cream or your favorite sauces.
