Broccoli With Mustard Butter Recipes

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STIR-FRIED BROCCOLI WITH MUSTARD GLAZE



Stir-Fried Broccoli with Mustard Glaze image

A quick and easy stir-fry side dish features a sweet, spicy sauce.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1 tablespoon stone-ground mustard
1 tablespoon vegetable oil
4 cups broccoli flowerets (1 pound)
3 tablespoons water
1 tablespoon water

Steps:

  • Mix butter, brown sugar and mustard; set aside.
  • Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
  • Add butter mixture and 1 tablespoon water; toss until broccoli is coated.

Nutrition Facts : Calories 95, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE



Roasted Broccoli With Vinegar-Mustard Glaze image

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

Steps:

  • Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
  • Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

BROCCOLI WITH MUSTARD BUTTER



Broccoli with Mustard Butter image

This is one of the easiest side dishes I know. Plus it's quick to throw together and also inexpensive. The mustard butter would also be very good on a lot of other vegetables-carrots, potatoes, asparagus, cauliflower, etc.

Provided by Normaone

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

2 tablespoons Dijon mustard
1/4 cup butter, room temperature
2 1/2 lbs broccoli, cut into florets

Steps:

  • In a small bowl mix mustard and butter, set a side.
  • Can be made ahead and refrigerated, covered.
  • Bring to room temperature before proceeding.
  • Steam broccoli until crisp tender and transfer to a large bowl.
  • Add mustard butter and toss until melted and broccoli is well coated.
  • Season with Salt and pepper.
  • Serve.

BROCCOLI WITH INFUSED BUTTER



Broccoli with Infused Butter image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 4

4 cups broccoli florets washed
2 tablespoons butter
1/2 cup fresh-squeezed orange juice, about 2 large navel oranges
Orange zest

Steps:

  • Set up a steamer. Steam the broccoli florets for 3 to 5 minutes, until just slightly tender.
  • In a separate small saucepan, heat the orange juice over medium-high heat. Reduce to 1/4 cup. Remove juice from heat and add butter, stirring to melt and combine thoroughly.
  • Pour over the blanched broccoli and toss. Serve with the orange zest over the final served dish.

BROCCOLI WITH MUSTARD BUTTER



Broccoli With Mustard Butter image

Make and share this Broccoli With Mustard Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs broccoli, tough stalks trimmed, cut into serving pieces
1/4 cup butter
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon salt (or to taste)
fresh ground black pepper

Steps:

  • In a large saucepan over medium heat, cook broccoli in lightly salted, gently boiling water to cover until tender-crisp; 6-7 minutes; drain well.
  • In a small pan over medium heat, melt the butter with the mustard, lemon juice, salt, and pepper.
  • Toss with the drained broccoli; serve immediately.

Nutrition Facts : Calories 121.3, Fat 8.3, SaturatedFat 4.9, Cholesterol 20.3, Sodium 229.3, Carbohydrate 10.4, Fiber 4, Sugar 2.7, Protein 4.5

HONEY MUSTARD BROCCOLI



Honey Mustard Broccoli image

What a twist to liven up broccoli!

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Broccoli

Time 35m

Yield 4

Number Of Ingredients 5

nonstick aluminum foil
2 tablespoons honey mustard
2 tablespoons olive oil
½ teaspoon salt
2 large heads broccoli, cut into small florets

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
  • Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
  • Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 14.8 g, Cholesterol 0.2 mg, Fat 8 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 410 mg, Sugar 5.4 g

QUICK BROCCOLI WITH MUSTARD SAUCE



Quick Broccoli with Mustard Sauce image

My granny came up with the recipe for my broccoli side dish as a tricky way to get us kids to eat our greens. Our daughter Zion likes the thick mustard sauce so much, she's willing to dip all kinds of vegetables in it.-Tanya McKay, Wells, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 4

8 cups fresh broccoli florets
1 cup mayonnaise
4-1/2 teaspoons Dijon mustard
1 teaspoon dill pickle juice

Steps:

  • Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.

Nutrition Facts : Calories 223 calories, Fat 23g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 245mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

BROCCOLI WITH MUSTARD SAUCE



Broccoli with Mustard Sauce image

"Broccoli is among the vegetables that we are able to grow well, so we eat a lot of it," shares Elizabeth Schuk of Tatlayoko, British Columbia. "Tossing it with this tangy sauce is one of the fun ways I serve it," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

4 tablespoons water, divided
1 tablespoon butter, melted
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 pound fresh broccoli, cut into florets (4 cups)
1 tablespoon canola oil

Steps:

  • In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

Nutrition Facts : Calories 83 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL



Broccoli Gratin with Mustard-Cheese Streusel image

Categories     Cheese     Mustard     Vegetable     Side     Bake     Sauté     Thanksgiving     Parmesan     Broccoli     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1/3 cup minced onion
2 large garlic cloves, minced
1/2 teaspoon dry mustard
4 tablespoons Dijon mustard
2 1/2 cups fresh breadcrumbs made from crustless sourdough bread
1 cup (packed) grated Parmesan cheese (about 3 ounces)
12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns)
1/2 cup whipping cream

Steps:

  • Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
  • Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER



Broccoli and Cauliflower with Lemon, Mustard and Chive Butter image

Categories     Mustard     Vegetable     Side     Sauté     Vegetarian     High Fiber     Buffet     Lemon     Broccoli     Cauliflower     Healthy     Chive     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 6

1/2 cup (1 stick) butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
1 1 1/2-pound whole cauliflower, trimmed, cut into florets
2 1/2 pounds broccoli, stems trimmed, cut into florets

Steps:

  • Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
  • Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
  • Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

BROCCOLI WITH MUSTARD SAUCE



Broccoli With Mustard Sauce image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 3 servings

Number Of Ingredients 4

1 1/2 pounds broccoli
2 tablespoons butter, softened
4 teaspoons lemon juice
2 teaspoons coarse-grained mustard

Steps:

  • Trim the thick stems from the broccoli. Cut flowerets into small portions.
  • Steam over boiling water for about 7 minutes, until crisptender.
  • Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 113 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

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