FRENCH BROCCOLI RECIPES RECIPES

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CARAMELIZED BROCCOLI WITH GARLIC RECIPE - DAVID GINGRASS ...



Caramelized Broccoli with Garlic Recipe - David Gingrass ... image

Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper. More Quick Side Dishes

Provided by David Gingrass

Categories     Side Dishes

Total Time 35 minutes

Yield 4

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Steps:

  • In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

FRENCH CAMP BROCCOLI SALAD RECIPE - FOOD.COM



French Camp Broccoli Salad Recipe - Food.com image

Make and share this French Camp Broccoli Salad recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup sweet onion
1/2 lb bacon, fried &,crumbled
1/2 cup pecans, toasted
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
2 bunches broccoli, tops &,crowns

Steps:

  • Mix dressing ingredients& toss with with remaining ingredients.

Nutrition Facts : Calories 528.8, FatContent 37.4, SaturatedFatContent 8.2, CholesterolContent 35.9, SodiumContent 661.2, CarbohydrateContent 42.4, FiberContent 6.3, SugarContent 23.6, ProteinContent 11.4

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