BEST BROCCOLI RECIPE | JAMIE OLIVER BROCCOLI RECIPES
To keep broccoli beautifully green and slightly crunchy it’s best to boil or steam for just a few minutes.
Total Time 20 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat.
- Meanwhile, on a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces.
- Trim and cut the stalk in half, then finely slice it.
- Once boiling, use a slotted spoon to carefully lower the broccoli into the water.
- Cook for 3 to 4 minutes, or until tender – you should be able to poke the tip of a knife easily into the florets.
- Drain over the sink into a colander, then leave to steam dry for a minute.
- Tip back into the pan, then sprinkle with a tiny pinch of salt and pepper.
- Add the butter and toss to coat, then tip into a serving bowl and serve.
Nutrition Facts : Calories 45 calories, FatContent 2.3 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 2.1 g protein, CarbohydrateContent 3.1 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0.2 g salt, FiberContent 2.9 g fibre
CREAMY BROCCOLI GNOCCHI RECIPE | BBC GOOD FOOD
Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Supper
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
- Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.
Nutrition Facts : Calories 669 calories, FatContent 36 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 9 grams fiber, ProteinContent 15 grams protein, SodiumContent 3.2 milligram of sodium
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