Buttery Broccoli With Parsley Recipes

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BROCCOLI WITH GARLIC-HERB BUTTER



Broccoli With Garlic-Herb Butter image

This is a recipe from my 2008 Weight Watchers cookbook that we really enjoyed. I altered it slightly for our taste. It's a nice way to enjoy broccoli without all the cheese sauce. It's got a nice bite to it too. Feel free to leave out the crushed red pepper flakes. The frozen steam bags of broccoli work well with this recipe.

Provided by Nimz_

Categories     Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons light butter
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
12 ounces frozen broccoli florets
2 tablespoons water
1/4 teaspoon white pepper
1/8-1/4 teaspoon crushed red pepper flakes (or to taste)
1/4 teaspoon salt (or to taste)

Steps:

  • Place butter in a small microwave safe dish.
  • Microwave on high for 30 seconds or until melted.
  • Stir in parsley, garlic, pepper and red pepper flakes.
  • Place broccoli florets in a large microwave safe bowl.
  • Add 2 tablespoons water, and cover with wax paper.
  • Microwave on High 5 minutes or until crisp-tender.
  • Drain well.
  • Add butter mixture and salt to taste.
  • Toss gently to coat.

Nutrition Facts : Calories 83.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 10.2, Sodium 266.6, Carbohydrate 6.4, Fiber 3.6, Sugar 1.6, Protein 3.7

SOFT BUTTERED BROCCOLI



Soft Buttered Broccoli image

While high heat roasting might remain the gold standard for cooking most vegetables, there are some that benefit from steaming for a few minutes longer than you'd think necessary. Overcooked broccoli takes on a soft and almost creamy texture when steamed and slathered with salty butter.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Steps:

  • Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  • Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.

SUPER-SIMPLE GARLIC BROCCOLI



Super-Simple Garlic Broccoli image

My kids love broccoli, especially with lots of garlic. It's great for a special occasion, but it's so quick that I usually fix it once a week in our home. Everyone gobbles it up. -Caramia Sommers, Oswego, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

13 cups fresh broccoli florets (about 2-1/2 pounds)
3 tablespoons olive oil
5 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/4 teaspoon salt

Steps:

  • In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BUTTER STEAMED BROCCOLI



Butter Steamed Broccoli image

Make and share this Butter Steamed Broccoli recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 large head broccoli
3 tablespoons unsalted butter
1 tablespoon soy sauce
salt and pepper

Steps:

  • Cut the broccoli into florets, discarding stems or reserving for another use.
  • Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
  • Bring to a boil.
  • Reduce heat and simmer 3 minutes.
  • Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
  • Add salt and pepper to taste.
  • Stir florets to coat with sauce and serve.

Nutrition Facts : Calories 130.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 302.7, Carbohydrate 10.3, Fiber 4, Sugar 2.7, Protein 4.8

BROCCOLI, POTATO, AND CHEDDAR SOUP



Broccoli, Potato, and Cheddar Soup image

If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.

Provided by Riley Wofford

Time 1h40m

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon red-pepper flakes, plus more for serving
1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3 ounces mild yellow cheddar, shredded (3/4 cup) and divided
3 ounces Havarti, shredded (3/4 cup) and divided

Steps:

  • Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
  • Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

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