Long Stem Broccoli Bread Bake Recipes

BROCCOLI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
• Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
• Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

LONG-STEM BROCCOLI WITH SESAME

Steps:

• Steam the broccoli or simply boil it for 3 mins. Make a rough paste by pounding or blending the garlic, ginger and coriander stems together.
• Pour the oil into a hot wok or frying pan. Add the paste, then turn up the heat to full and sizzle for 1 min. Tip in the cooked broccoli, toss well and sprinkle over the sesame seeds. Turn off the heat, throw in the coriander and basil leaves, give it a stir and serve.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

WOK-FRIED LONG-STEM BROCCOLI

Steps:

• Heat oven to 160C/140C fan/gas 3. Spread the peanuts in a single layer on a baking tray and roast for 15 mins or until golden brown.
• Heat the olive oil in a wok, add the shallots and fry over a medium heat for 8-10 mins until brown. Turn the heat up, add the broccoli and peppers and cook for 3 mins until starting to soften.
• Add 60ml water, the oyster sauce and ½ tsp sea salt, then cover and cook for 5 mins or until the broccoli is tender. Stir in the peanuts and serve.

LONG-STEM BROCCOLI WITH SAUTéED ONIONS & BACON

Steps:

• Cook the broccoli for 3 mins in boiling salted water. Drain, run under cold water until completely cooled, then set aside.
• Heat the oil in a large frying pan. Add the onion and bacon. Cook on a medium heat for about 10 mins, adding the garlic halfway through, until the bacon is crisp and the onions are soft and golden.
• Add the broccoli to the pan, then toss through to coat in the oil. Cook for a couple more mins until the broccoli is completely heated through. Season with pepper, then serve immediately.