Last week I confessed that I don’t like broccoli. Some of you were astounded. Others quietly agreed that it wasn’t their favorite vegetable either.
So I challenged you to send me your tried-and-true broccoli recipes in that hopes that someone could make the ‘icky green’ palatable to me.
I received a half-dozen recipes or so, via comments on the blog and Facebook. Some weren’t recipes, per se, just a suggestion to add lemon juice to steamed crowns or roast with a bit of balsamic vinegar. At least one wasn’t quite ‘clean’ enough for my kitchen (as a rule, I don’t add mayonnaise, Miracle Whip, sugar or sugar substitutes to my veggies).
Thanks to all who responded and please, if you still have a recipe that you think I should try, go ahead and pass it on!
I was left with three recipes that I thought I might be able to stomach (I know, high praise!). Two of which I was able to eat the entire serving of and one which I’m planning to make again tonight. Definitely a winner!
I promised pictures and recipes, with credits back to the original ‘authors’. In true Letterman style, here they are.
3) Oven roasted broccoli with panko and olive oil (I forgot to take a picture of this one; imagine roast broccoli with panko on it!). Originally published here and passed on to me by Lisa.
While I’m usually a lover of roasted veggies, I wasn’t enamored with the panko coating. My hubby liked it and my boys were willing to try, but sad to say, it just wasn’t my thing.
2) Spinach, broccoli and goat cheese on home made pizza dough. Sent in by my friend (and favorite hair stylist!) Tracey.
“Lightly brush olive oil on pizza base top with greens and goat cheese and a bit of grated parmesan cheese .. bake 375 for 35 min…You will be a broccoli lover”
I made this on ‘pizza’ night. The kids had their usual cheese and pepperoni (and for my picky eater, cheese, no sauce and more cheese). I reduced the broccoli crowns to very small pieces and drizzled a bit of extra olive oil over the whole thing to make sure it didn’t dry out.
Two thumbs up! I will definitely make this one again (but with a side of protein so I don’t eat too many starchy carbs in one sitting!).
And the winner is (drum roll please)….
3) Sesame roast broccoli, with ginger and garlic. Posted on Facebook by Cathy (I edited the recipe and added mushrooms and onions, just to make sure there would be a vegetable for me in the event that I didn’t like the broccoli cooked like this. I also left the stalks out. Baby steps, please!)
2 cloves garlic, crushed
1 Tbsp (15mL) sesame oil
1 inch (2.5cm) piece of ginger, peeled and minced
1/2 tsp (2mL) sea salt
juice of 1/2 lemon
1 bunch broccoli (about 1lb or 450g), cut into bite-sized pieces, stalks kept separate from florets
1 Tbsp (15mL) sesame seeds, toasted briefly to bring out the flavour
Toss first five ingredients together in a large bowl. Add broccoli stalk pieces and toss to coat. Put into a shallow roasting pan. Place in a 400°F oven for about 5 minutes. Then add the florets, tossing to coat again, and cook for an additional 15 minutes, or so, until the broccoli is suitably tender. Sprinkle with sesame seeds.
Super-de-duper! I ate the leftovers for lunch the next day and am planning on serving it again tonight with baked salmon. Thanks so much Cathy!
For all of you readers who seconded my dislike of broccoli, I challenge you to try these recipes and see if you don’t find one that lets you reap the benefits of this strange vegetable!