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* This first recipe is my own creation so there is no website to link to*
Low Carb Broccoli Cheese Soup
INGREDIENTS:
1 head of cauliflower
2 heads of broccoli
1 can of chicken stock
1 onion, chopped
4-6 garlic cloves, chopped
4 slices of Bacon, fried and chopped
2-3 cups cheese, shredded (or more)
salt/pepper to taste
DIRECTIONS:
- Boil the cauliflower really well until it starts to fall apart. Drain off the water and let it cool.
- Cut the broccoli florets from the stems, keeping both. Start boiling the stems first to allow them to cook longer. After a few minutes add the florets and cook until the florets are mostly done.
- While that’s cooking, prepare the base by pureeing the cooled cauliflower with one can of chicken stock, set aside.
- Once the broccoli florests are mostly cooked, drain off the water. Take the large broccoli stems and let them cool. Then puree the stems and add it to the base.
- Fry the bacon for the toppings. While the pan is hot, fry up the onions with the garlic.
- In a large pot on medium heat add the base. Season with salt/pepper to taste and add in the onion/garlic mixture. Next add the shredded cheese to the soup and mix until the cheese is melted. Then add the broccoli florets.
- Serve with extra cheese and bacon sprinkled on top.
Roasted Broccoli
INGREDIENTS:
4 pounds broccoli
4 garlic cloves peeled and thinly sliced
Olive oil or for Keto – butter flavor coconut oil
1½ teaspoons salt
½ teaspoon ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
⅓ cup freshly grated Parmesan cheese
DIRECTIONS:
- Preheat the oven to 425 degrees F.
- Rinse then dry the broccoli, this will help it get crispier. Then cut the florets about an inch or two down the stalks, discarding the ends. If you have any large florets, cut those in half. Make sure you have about 8 cups of florets.
- Place the broccoli florets in a single layer on a baking sheet. Sprinkle the sliced garlic on the broccoli and drizzle liberally with 5 tablespoons of olive oil. Season with salt and pepper.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. For crispier broccoli, turn them over half way through.
- In a small bowl combine 1 1/2 tablespoons olive oil, the lemon zest, and lemon juice.
- Remove the broccoli from the oven and immediately toss with the prepared oil from step 5. Then sprinkle with the Parmesan cheese and serve hot.
Recipe from: https://www.errenskitchen.com/
Broccoli Casserole
INGREDIENTS:
2 (10 oz) packages cooked and drained frozen chopped broccoli
1 cup mayonnaise
1 cup grated sharp cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup
2 lightly beaten eggs
2 cups crushed buttery crackers
2 tablespoons melted butter
DIRECTIONS:
- Preheat oven to 350 °F.
- Spray a 13 by 9 inch baking dish with vegetable oil.
- In a large bowl, combine the broccoli, mayo, cheese, soup and eggs, mixing well.
- Place the mixture in the prepared baking dish and top with the crushed crackers. Then pour the melted butter evenly over the crackers.
- Bake for 35 minutes or until set and browned.
Recipe from: https://www.pauladeen.com/
Creamy Broccoli & Bacon
INGREDIENTS:
8 ounces bacon roughly chopped
2 tablespoons butter
1 onion diced
5 cloves garlic finely chopped
1 1/2 cups light cream (or heavy cream for a richer sauce)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1 pound broccoli florets, from 2-3 broccoli heads -- stems removed
Salt and pepper to season
1/2 cup fresh shredded or grated mozzarella
1/3 cup fresh shredded or grated parmesan cheese
DIRECTIONS:
- Preheat broiler (on medium heat of you have the option).
- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Transfer the bacon to a paper towel to soak up the oil. Set aside.
- Keep about 1-2 tablespoons of the bacon fat in the pan for added flavor, then add the butter and onions and cook until transparent, scraping up any leftover bacon bits. Add the broccoli and season with salt and pepper stirring occasionally for about 3-4 more minutes.
- Add in the garlic and stir it through the broccoli for about 30 seconds.
- Pour in the cream and reduce heat to low. Let it simmer for about 3-4 minutes for tender-crisp broccoli (for softer broccoli cook 5-6 minutes) stir occasionally until the sauce thickens. If you want a thicker sauce, stir in some of the cornstach slurry until desired thickness.
- Mix in the bacon and top with the cheeses. Then broil until the cheese is bubbling and golden, and the broccoli is done (about 2-3 minutes).
- Optional: Season with pepper, fresh chopped parsley, thyme, or rosemary before serving.
Recipe from: https://cafedelites.com/
For more information on broccoli and broccoli recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.
