Recipes with Broccoli

Green Salad with broccoli and oranges

Part broccolien in florets the size of grapes. Cut the stems and cut them into 4 mm slices. Blanch in boiling water tilsat1 teaspoon salt per litre of water. Share lettuce in 4 or 6 parts and cut into strips. Cut the oranges into cubes of 1 x 1 cm. Crack the c

Neck Chops with Pan-broccoli

Blot dry, seasoned meat on both sides with pepper and Curry and Brown then in the butter for 1 minute on each side by good heat. Turn down to medium heat and fry them 4-5 minutes on each side. Koteletterne seasoned with salt and keep warm, if possible. on a

Green Salad with broccoli and red cabbage

Part broccolien in florets the size of grapes. Crack stems o 4 parts and cut in 4 mm Slices. Blanch broccolien 2 min in boiling water with added 1 teaspoon of salt per litre of water. Share lettuce in 4 or 6 parts and cut into strips. Cut the cucumber into cub

Green Salad with turnips and broccoli

Part broccolien in florets the size of grapes. Crack stems into 2 or 4 parts and cut in 4 mm slices. Blanch broccolien in 2 min. in boiling water with 1 teaspoon of salt per litre of water. Share the salad into 4 or 6 parts and cut into strips. Crack the carro

Broccoli and potato gratin

Cut the potatoes into slices approximately 1 cm thick, white onion cut into thin slices. Boil potatoes and garlic for 10 minutes. Cook then broccolien shared in bouquets in 3 minutes. Save water. Put the potatoes in a greased casserole dish and broccolie

Broccoli salad

Broccolien picked into small florets, red onion cut into small cubes. Onions, raisins and sunflower seeds out in a bowl. Mix and pour over marinade. The salad is pulling in the refrigerator until serving.

Pasta con broccoli

Broccoli cooked in water for about 8 mins. and then taken out and drained. In another pan boil the oil with garlic and chilli for a few minutes; broccolien then add and sauté for about 4 min. Add whipping cream, salt and pepper and cook over low heat for about

Broccoli, pickled

Broccolien is split into smaller florets and boil in salted water until tender, almost. The cooled by then. Mix a marinade consisting of cold-pressed oil, wine or spiced vinegar, preferably a tarragon vinegar. Add also a little dijon mustard and also like a