12 Not-Boring Broccoli Recipes (2024)

FAQs

How to prepare broccoli for people who don t like broccoli? ›

Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

You can also preserve both nutrients and the enzyme needed to form protective isothiocyanates if you steam broccoli for three or four minutes (just until crisp-tender) or microwave for less than one minute.

Make sure you don't use more water, otherwise the broccoli will boil rather than steam, making for soggy results. Add your broccoli to the skillet and cover it with a lid. Cook until the broccoli reaches your desired level of tenderness, about 3 to 5 minutes.

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

Broccoli: Use fresh broccoli for best results, but you can also use frozen broccoli. I recommend decreasing the cooking time by 30 to 60 seconds if using frozen broccoli. Seasonings: These could include melted butter, extra virgin olive oil, lemon juice and/or zest, salt, pepper, garlic, or shredded cheese.

Toss broccoli with thyme, garlic salt, olive oil and lemon juice. Put broccoli on a lightly greased cookie sheet. Lemon slices are optional, but they do make it look so pretty and add another dimension of lemon flavor!

Why You'll Love this Sautéed Broccoli: Quick and Easy: All you need is a skillet with a lid + 15 minutes! Healthy: Unlike boiling, which can cause some of the more heat-sensitive nutrients, like vitamin C, to leach out, sautéing helps vegetables retain some of their more delicate nutrients.

While boiled broccoli is often soggy, steamed broccoli is characteristically crisp-tender. Plus, when you boil broccoli, some of the nutrients leach into the boiling water. You don't have to worry about that with steaming. Your steamed broccoli will be a great meal-prep building block because it's like a blank canvas.

How do you cook broccoli so you don't bloat? ›

Cruciferous Vegetables

So you can keep eating green vegetables. To help digestion, you can try steaming the vegetables: "Cooking any vegetable softens the fiber and shrinks the portion as some of the water cooks out, so it takes up less space in the GI [gastrointestinal] tract," explained Sass.

Blanching your vegetables makes them sweeter and more tender. But if you drop a small handful of kosher salt into the water, you'll also be gently seasoning the vegetables at the same time. Just like pasta, cooking vegetables in salted water helps the seasoning permeate the vegetable.

Immediately after setting with salt (1 teaspoon per 1 liter of water). It is also slightly sweetened, which will make the broccoli retain their green color. In the middle of the cooking water may be added to the milk to aid in preventing leaching of calcium from bones by the microelements contained in broccoli.

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

Cauliflower

While the flavour of cauliflower is milder and less green, the shape and texture is really similar. Nutritionally they are very comparable. If you're feeding someone with an aversion to green vegetables, cauliflower can be an excellent broccoli substitute.

Salicylate allergy. Symptoms of a broccoli allergy usually mean that you're sensitive to salicylates, which is a natural chemical that can be found in plants like broccoli. Some people may be sensitive to even small amounts of salicylates.

Cut the broccoli into small florets, and then blanch the florets in boiling water for 1-2 minutes. Drain the broccoli, and then sauté it in olive oil or butter over medium heat until it is tender, about 4-5 minutes. Alternatively, you can also steam the broccoli for 4-5 minutes until it is tender.