LEMON BROCCOLI
Steps:
- Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.
Nutrition Facts : Calories 131 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 187 milligrams, Protein 4 grams, Sugar 1 grams
BROCCOLI WITH LEMON BUTTER SAUCE
A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.
Provided by MARDI1030
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 137 calories, Carbohydrate 8.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 109.8 mg, Sugar 1.6 g
BROCCOLI WITH LEMON AND DILL
Make and share this Broccoli With Lemon and Dill recipe from Food.com.
Provided by ctech
Categories Lemon
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
- In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.
BROCCOLI-DILL PASTA
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls "umami powder," the broccoli transforms into a deeply flavorful vegan spread that's also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don't skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Provided by Tejal Rao
Categories dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course
Time 30m
Yield 2 to 4 servings, plus extra umami powder
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat.
- Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
- Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
- While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
- Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.
EASY LEMON AND GARLIC BROCCOLI
This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.
Provided by Upagainstawall
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
- While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g
LEMONY COUSCOUS WITH BROCCOLI
Steps:
- Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
- Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
- Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
- Menu Suggestions
- When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
- Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
- nutrition information
- Calories: 170
- Total Fat: 7g
- Protein: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Sodium: 50mg
LEMON COUSCOUS WITH BROCCOLI
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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