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Broccoli provides dietary fiber and vitamins A, C, and K. Broccoli is a plant in the cabbage family.

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Roasted Broccoli - Serves 4

Recipe from The Complete America's Test Kitchen TV Show Cookbook 2001-2021

Trim away the outer peel from the broccoli stalks; otherwise they will turn tough when cooked.

1 3/4 pounds broccoli (about 1 large bunch)
3 tablespoons extra-virgin olive oil
1/2 teaspoon table salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges, for serving

1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the brocooli at the juncture of the florets and stems: remove the outer peel from the stalk. Cut the stalk into 2 to 3-inch lengths and each length into 1/2 inch thick pieces.

Cut the crowns into four wedges (3 to 4 inches in diameter). Place the broccoli in a large bowl; drizzle with the oil and toss well until evenly coated. Season with the salt, sugar, and pepper to taste and toss to combine.

2. Carefully remove the baking sheet from the oven. Working quickly, transfer the broccoli to the baking sheet and spread into an even layer, placing the flat sides down. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9-11 minutes. Transfer to a dish and serve with lemon wedges.

Broccoli Soup

2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken broth
1/2 c. heavy cream, warmed
Salt and pepper

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool and set aside.

Wash and trim off tough part. Separate and cut into 1/2 inch pieces.

In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes.

Stir in broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan.

Stir until smooth. Simmer and cover until broccoli is tender, about 30 minutes.

Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Salt and pepper to taste.

Party Broccoli - 6 Servings

Recipe from Cooking with Astrology by Sydney Omarr and Chef Mike Roy

2 Tbsps butter
2 Tbsps minced onion
1 1/2 cup sour cream or plain yogurt
2 tsps sugar
1 tsp white vinegar
1/2 tsp poppy seeds or chia seeds
1/2 tsp paprika
1/4 tsp salt
Dash of cayenne pepper
2 packages frozen broccoli, cooked just until tender and drained
1/3 cup chopped cashews

In a small saucepan melt butter; saute onion.

Remove from heat and stir in sour cream/yogurt, sugar, vinegar, poppy/chia seeds, paprika, salt, and cayenne pepper.

Arrange broccoli on heated platter and pour sour cream sauce over it.

Sprinkle on cashews.

Serve right away.

Sesame-Ginger Broccoli - Serves 4

1/4 cup water
1 lb. broccoli, cut into medium florets, about six cups
2 Tbsp. Sake
1 Tbsp. Soy Sauce or Tamari
1 Tbs. Minced or thinly sliced fresh ginger
1 tsp. toasted sesame oil
1 pinch salt
1 tsp. raw or toasted sesame seeds

Place broccoli, sake, soy sauce, ginger, oil, and 1/4 cup water in large (2 to 3 qt.) skillet.

Cover and simmer over medium heat.

Cook 4-5 minutes.

Sprinkle with salt and sesame seeds.

Sesame Broccoli

1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Steamed broccoli

Heat oil. Brown sesame seeds in oil.

Add the final three ingredients.

Pour on top of steamed broccoli.

Broccoli Sprouts Extract

Broccoli Mashed Potatoes - Serves 6

1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina or cheddar cheese
1/2 cup milk, heated
1/2 teaspoon salt
Ground pepper

Bring 1 inch of water to a boil in a large pot.

Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more.

Transfer the broccoli to a large bowl and coarsely mash with a potato masher.

Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency.

Serve immediately.

Broccoli Dip

1 bunch fresh broccoli
1 sm. onion, chopped
2 tbsp. butter
1/8 tsp. Tabasco sauce
1/2 tsp. salt
4 oz. slivered almonds
1 can cream of mushroom soup
6 oz. garlic cheese spread
1/8 tsp. Worcestershire sauce
1/2 tsp. pepper

Cook broccoli in a small amount of boiling salted water; about 7 to 8 minutes or until crisp and tender.

Drain well.

Chop broccoli into fine pieces.

Saute onion in butter.

Add cheese and other ingredients (except broccoli).

When cheese melts, add broccoli.

Transfer mixture into a serving dish.

Sprinkle with almonds.

Serve with taco or corn chips, or crackers. with remaining nuts. Serve with crackers or fruit.

Broccoli and Cauliflower Soup

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.

2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.

4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Broccoli Recipes Cookbook
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