Broccoli is one of my favourite vege which I absolutely adore in stews, soups, stir fry’s, curries and also as a warm salad. 🙂 Many don’t like this versatile ingredient primarily because they might have had a bad past experience with it. It might have been over cooked, flavourless or not used correctly. Many a times, we buy broccoli but we do not know what to do with it.
Broccoli and cheddar soup is a wonderful option, making a stir fry of broccoli with other veges like carrots, cabbage or simmering it in a hot and sour curry. Broccoli is so versatile and there are numerous things that can be done using it!
Ingredients: (Serves 2-3 people)
- Broccoli-1 large; cut into florets
- Fresh red chilies- 1; finely chopped. (You can remove the seeds if you don’t like it too spicy) and 1/2 a red chilli; finely sliced for garnish (optional)
- Garlic- 4-5; sliced
- Dijon mustard- 1 and 1/2 tablespoon
- Honey- 2 tablespoons
- Cottage cheese or cheddar- 15-20 grams
- Balsamic vinegar- 1 tablespoon
- Onion- 1/2; finely sliced
- Ripe tomato- 1; de-seeded and then cut into triangles
- Olive oil- 2 tablespoons
- Salt and pepper- to taste
- Ice water- enough to submerge broccoli.
In a saucepan, heat olive oil and once hot, sauté your sliced garlic and finely chopped chilli. Once the garlic turns a nice golden colour, turn of the heat. Let it cool and then add mustard, honey and balsamic vinegar. Whisk it and simmer over a low heat for 1 minute.
Grate your cheese and set aside. Bring a saucepan containing water and a handful of salt to a boil. Blanch the broccoli florets for 5-6 minutes or until the broccoli is cooked 3/4th. Drain immediately and shock in ice water.
Add broccoli, tomatoes, sliced onions to a bowl and mix. To it, add the warm dressing and mix thoroughly. Season with salt and pepper. Let it sit for a minute or so in order to absorb a little flavour. Place on the serving plate, scatter with sliced chilies if you wish and garnish with grated cheese. 🙂