Broccoli Hache Recipes

Steps:

• Cut stalks off the broccoli, and peel coarse skin using vegetable peeler. Chop stalks into 1/2-inch pieces, and set aside in a small bowl. Chop florets into 1/2-inch pieces, and set aside in another small bowl.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook until softened, about 4 minutes. Add chopped broccoli stalks and 1/4 cup water. Cook until stalks soften, about 3 minutes, adding more water if pan gets dry. Add chopped florets, and cook, stirring occasionally, until tender and bright green, about 6 minutes. Season with salt and pepper, and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.