8 hot broccoli recipes to try on colder days

Salads aren’t the best combination for winter, to say the least. They are usually reserved for the summer, as we prefer steamy coziness for the cold season. Even so, it is possible to use its ingredients in new versions: a great way is to bet on it hot recipes with broccoli.

Broccoli is a versatile ingredient that is well suited to many types of preparations in addition to salad. By using it in recipes, it is possible to increase the consumption of vegetables in winter, a task that can seem difficult when there are not many options in sight.

To help you out, we suggest 8 hot broccoli recipes that make your mouth water. Check out the full list below:

Cream of Broccoli

Cream of broccoli – Photo: Rodrigo Moreira – JOBZ Photography

Time: 45min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of margarine
• 2 tablespoons of oil
• 1 large onion chopped
• 1 minced garlic clove
• 3 large chopped potatoes
• 4 cups of water (tea)
• 1 tablespoon of vegetable broth powder
• Salt and black pepper to taste
• 2 bunches of broccoli florets
• 200 g of cream
• Fried diced bacon for dusting

Method of preparation:

1. In a large skillet, heat the margarine and oil over medium heat.
2. Saute the onion, garlic and potatoes
3. Add water, vegetable broth, salt and pepper
4. Cover and then cook over low heat for 20 minutes or until potatoes are tender.
5. Put the broccoli in the last 10 minutes of cooking and turn off the heat.
6. Leave to cool slightly, transfer the soup to the blender, add the cream and beat until creamy.
7. Season with salt, distribute in soup plates if necessary, sprinkle with bacon and serve immediately.

Broccoli and cheese risotto

Broccoli and cheese risotto – Photo: Stela Handa

Time: 1h20

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 1 stalk of celery chopped
• 1 chopped onion
• 1 grated carrot
• 3 crushed garlic cloves
• salt to taste
• 6 cups of water (tea)

risotto

• 4 tablespoons of butter
• 1 chopped onion
• 2 cups uncooked arborio rice
• 2 bunches of broccoli in bunches
• 1/2 cup (tea) cubed cheese mines
• 1 cup Parmesan (grated)
• 1 cup mozzarella (chopped)
• Cherry tomatoes cut in half for garnish

Method of preparation:

1. For the broth, in a skillet over medium heat, heat the oil and saute the celery, onion, carrot and garlic for 5 minutes
2. Pour in the water, add salt and then cook over low heat, stirring occasionally, for 30 minutes Drain and keep warm
3. Meanwhile, for the risotto, in a heavy-bottomed pan over medium heat, melt half the butter and lightly brown the onion.
4. Add the rice and sauté for 3 minutes or until the rice is golden brown.
5. Add the hot broth, ladle by ladle, stirring constantly, waiting for the rice to absorb the liquid before adding more.
6. Add the broccoli when the rice is almost al dente.
7. Continue this process, adding the broth and stirring until the rice is al dente but creamy.
8. Add the cheeses, the rest of the butter and stir until melted.
9. Transfer to a platter, decorate with cherry tomatoes and serve after.

Broccoli pancakes with meat sauce

Broccoli pancake with meat sauce – Photo: Cláudio Meletti

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 cup wheat flour (tea)
• 1 cup of milk (tea)
• 3 eggs
• Salt and black pepper to taste
• margarine for greasing

Filling

• 2 tablespoons of olive oil
• 1 large onion chopped
• 2 minced garlic cloves
• 1 bunch of chopped broccoli
• 4 chopped tomatoes
• Salt and black pepper to taste

Sauce

• 500 g of minced meat
• 1 tablespoon of oil
• 1 small onion chopped
• 1 minced garlic clove
• 1 can of tomato sauce
• 100 g grated parmesan
• Salt and black pepper to taste

Method of preparation:

1. Blend all the dough ingredients in a blender until smooth.
2. Reserve in the fridge
3. Meanwhile, heat the olive oil and fry the onion and garlic until golden brown, add the broccoli, tomato, salt and pepper
4. Saute for 5 minutes or until softened, then set aside.
5. In a pan, brown the minced meat in the oil, add the onion and garlic and let it dry
6. Add the sauce, salt and pepper and cook for 5 minutes over low heat.
7. Fry the pancakes in a pan lightly greased with margarine, pour about 1/2 ladle of batter, turn to distribute it evenly and make it thin.
8. Brown on both sides and repeat the process until the dough is done.
9. Place the filling on one end of the pastry and roll up like a rocambole.
10. Place the fritters in a refractory, cover with the ragù and sprinkle with the Parmesan
11. Take it au gratin in a high, preheated oven for 20 minutes and serve afterwards.

Broccoli Conchiglioni With Gorgonzola Sauce

Broccoli shells with gorgonzola sauce – Photo: Alfredo Franco

Time: 1 hour

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 tablespoon of butter
• 1 minced garlic clove
• 1 small diced onion
• 1 cup cooked broccoli (chopped al dente)
• 1 ripe tomato without skin and seeds, cut into cubes
• Salt and black pepper to taste
• 1 pack of conchiglioni (500 g)
• 1/2 cup grated mozzarella

Sauce

• 2 tablespoons of butter
• 1 heaped tablespoon of wheat flour
• 1 cup of milk (tea)
• 1/2 cup (tea) and cream cheese
• 1/3 cup of crumbled blue cheese
• Salt, black pepper and grated nutmeg to taste
• 5 tablespoons of grated Parmesan

Method of preparation:

1. For the sauce, melt the butter in a skillet over medium heat and sprinkle with flour.
2. Fry for 1 minute and gradually pour in the milk, stirring until thickened.
3. Add the ricotta, gorgonzola, salt, pepper and nutmeg and set aside
4. Meanwhile, for the filling, heat a pan with the butter and sauté the onion and garlic for 2 minutes
5. Add the broccoli, tomato, salt and pepper, cook 2 minutes and set aside
6. Cook the pasta in boiling salted water for the time indicated on the package or in any case al dente and drain.
7. Spread the sauce on the bottom of a large rectangular refractory
8. Stuff with the braised broccoli and put them next to each other in a medium refractory
9. Sprinkle on the mozzarella and cover with the sauce
10. Sprinkle with Parmesan and bake in a preheated oven at medium heat for 15 minutes to brown, remove and serve immediately.

broccoli broth

Broccoli broth – Photo: Rodrigo Moreira – JOBZ Photography

Time: 40min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 bunches of broccoli in bunches
• salt to taste
• 3 cups of milk (tea)
• 1 box of cream
• 1 tablespoon of corn starch
• 2 tablespoons of oil
• 200 g of diced bacon
• 3 minced garlic cloves
• 2 diced seedless tomatoes
• Parmesan for dusting

Method of preparation:

1. Cook the broccoli in salted water until al dente.
2. Drain, divide into two parts and leave to cool.
3. In blender, blend half the broccoli, milk, cream and cornstarch until creamy and set aside
4. Heat a pan with the oil and fry the bacon and garlic until golden brown
5. Add the other half of the broccoli and then sauté for 3 minutes.
6. Add the broccoli cream, the tomato, season with salt and cook until boiling.
7. Transfer to a deep dish, sprinkle with Parmesan and serve after.

Potatoes with broccoli in white sauce

Potatoes with Broccoli in White Sauce – Photo: Marcelo Breyne

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1/2 kg of peeled potatoes cut into medium slices
• 1/2 cup (tea) water
• 2 cups broccoli (broccoli)
• 1 tablespoon of light margarine
• 1 tablespoon of wheat flour
• Salt and black pepper to taste
• 1 cup skim milk (tea)
• 1 tablespoon of grated cheese

Method of preparation:

1. Put the potatoes in a pan and cover them with water.
2. Bake for about 20 minutes or until tender.
3. Run and book
4. Meanwhile, cook the broccoli in 1/2 cup water for 3 minutes or until hot and drain.
5. Arrange the potatoes on a serving plate, alternating them with the broccoli in rows
6. Separately, heat the margarine in a pan, add the flour, salt, pepper and milk.
7. Cook, stirring constantly, about 2 minutes or until the sauce has thickened.
8. Pour it over the potatoes and broccoli
9. Add the grated cheese and cook in a hot oven for about 15 minutes.
10. Pick up and serve later.

Broccoli soup

Broccoli Noodle Soup – Photo: Rodrigo Moreira – JOBZ Photography

Time: 35 mins

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• 1 bunch of broccoli in bunches
• 2 diced potatoes
• 1 diced carrot
• 7 cups of water (tea)
• Salt and chopped parsley to taste
• 1/2 packet of Padre Nosso pasta (250g)
• Parmesan for dusting

Method of preparation:

1. Heat a pan with olive oil and sauté the onion and garlic for 2 minutes
2. Add the broccoli, potatoes and carrots and sauté quickly
3. Add the water, salt and pepper and cook for 5 minutes.
4. Add the noodles and cook until the vegetables and noodles are soft.
5. Transfer to a deep dish, sprinkle with Parmesan and serve after.

Penne with grated broccoli

Penne with broccoli au gratin – Photo: Gisele Tesser

Time: 35 mins

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 pack of penne (500g)
• 3 tablespoons of olive oil
• 2 minced garlic cloves
• 1 bunch of pre-cooked broccoli in bunches
• 2 cups ham (diced)
• 2 cups mozzarella (diced)
• Salt and chopped parsley to taste
• 1 box of cream (200g)
• 1 jar of cream cheese (200 g)
• 1 cup Parmesan (grated)

Method of preparation:

1. Cook the pasta according to package directions
2. Run and book
3. Meanwhile, heat a pan with olive oil and saute the garlic until golden brown
4. Add the broccoli and sauté for 2 minutes
5. Add the pasta, ham, mozzarella, salt and green odor and sauté for another 2 minutes
6. Add the cream and cream cheese, mix and transfer to medium refractory
7. Sprinkle with Parmesan and then bake in a preheated medium oven for 10 minutes or until golden brown.
8. Pick up and serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.