In the countries of Western Europe, broccoli has occupied a worthy place among gardening crops for many decades. And this is not surprising, since cabbage contains many substances indispensable for health. Constant use of food with broccoli mobilizes the immune system, has a beneficial effect on vision, makes the bones of the skeleton more durable, strengthens the heart muscle. And the aging process is slower.
That is why broccoli is very popular in the kitchens of many peoples of our planet. So the Italians cook their pasta and calzone with it, the French - the most delicate cream soup, the British - a closed cake, and the Chinese stew cabbage with garlic pieces.
In any dish the vegetable is healthy and nutritious. But cooked broccoli cooked in a multivariate will retain absolutely all its beneficial substances and attractive green color.
This is a great appetizer to a side dish, such as meat, potatoes, pasta or spaghetti.
Broccoli in a slow cooker - general principles of cooking
A head of fresh broccoli consists of small inflorescences. They are separated with a sharp knife.
To improve the taste, cabbage is boiled in boiling water for several minutes. One teaspoon of salt and half a teaspoon of citric acid (per half liter of liquid) is added to the water.
Then broccoli is put on a sieve and dipped in ice water. After such a cold bath, you can continue cooking dishes.
Frozen broccoli is left for a few minutes in a colander to allow the glass to dry. It is no less useful than fresh, and just as suitable for the preparation of many dishes.
Prepared cabbage is prepared in accordance with the recipe in the “Baking”, “Frying”, “Steaming” mode.
Sour cream, mustard, butter, garlic, cream, bread crumbs are added to the dish.
Broccoli combines well with cauliflower, carrots and onions.
Decorates the taste of dishes with broccoli cooked in a slow cooker, oregano, sage, rosemary, nutmeg and marjoram.
Recipe 1. Broccoli in a slow cooker with sour cream
The finished dish is delicate, with a light creamy flavor and aroma of fresh vegetables. Ingredients:
• 400 gr. broccoli;
• two spoons of Art. oils from sunflower and sour cream;
• two pinches of salt;
• 1/2 teaspoon all-purpose seasoning.
Cooking Method:
Fill the bottom of the bowl of the multicooker with sunflower oil.
We load the prepared broccoli and fry in the Baking program for five minutes.
Vegetables gently overturned. We include the previous program for another five minutes.
Then add sour cream to broccoli. Salt, sprinkle with seasoning and mix thoroughly.
Cooking broccoli in a slow cooker will take another eight minutes in the “Baking” program.
We spread the dish on a platter and serve it along with a well-done piece of veal.
Recipe 2. Broccoli in a slow cooker under bread crumbs
Bread crumbs form a tender crust on the finished dish, which helps to keep broccoli juiciness and rich taste.
Ingredients:
• one kg of broccoli;
• one onion;
• 50 gr. butter;
• one stalk of green garlic;
• 200 ml of cream;
• 300 gr. bread crumbs;
• three spoons of art. Dijon mustard;
• 1/2 spoonful of mustard seed;
• half a liter of water;
• salt;
• 100 gr. hard cheese
Cooking Method:
Fill the slow cooker with water, add some salt and load the broccoli.
For seven minutes, turn on the “Cooking” mode.
Boiled broccoli unloaded into a plate, drain the water.
Chop young garlic and onion into small pieces.
We set the slow cooker to the “Hot” mode, the time is fifteen minutes.
Melt butter in a bowl and add chopped onion and garlic pieces. Tomim vegetables with constant stirring until soft.
Season with onion and garlic with mustard seeds, in a minute - with two tablespoons of Dijon mustard.
Stir, add bread crumbs. Fry the contents of the multicooker until the end of the set time (about eight minutes).
We unload the fried bread crumbs into a separate container for cooling.
In a chilled broccoli add a tablespoon of mustard and cream. Stir so that each flower cluster is covered with a fill.
We shift broccoli in the multicooker bowl.
Grate cheese. Put a tablespoon on broccoli and stir buds.
Add the remaining cheese to bread crumbs, mix everything and pour on the cabbage. In the “Baking” mode we prepare a dish for half an hour.
Recipe 3. Broccoli in a garlic multicooker
Garlic is able to create not only a pleasant taste, but also a smell, which is impossible to get rid of. Therefore, the dish is only suitable for dinner. Or you can cook it at the weekend.
Ingredients:
• 600 gr. fresh broccoli;
• two Art. spoons of olive oil;
• three garlic cloves;
• water;
• salt;
• ground black pepper.
Cooking Method:
Broccoli divided into inflorescences.
Fill the multicooker with water, add a pinch of salt and start the “Cooking” mode.
Broccoli dipped in boiling water and cook for five minutes. Then dip the cabbage into cold liquid and put it on a sieve.
Peel and finely chop the garlic.
We release the slow cooker from the water in which broccoli was cooked.
Fill the bowl with the kitchen unit and run the “Frying” mode for three minutes.
Throw garlic and roast it, do not forget to constantly stir.
Using a skimmer, remove pieces from the multicooker.
We send to the bowl the kitchen assistant broccoli. Mix it with garlic butter.
Cooking in “Frying” mode for three minutes.
Add the previously removed pieces of garlic, salt and pepper. All mix and fry the dish for another minute.
We spread the finished dish on a plate and do not leave it for later, but immediately eat it.
Recipe 4. Steamed broccoli in a slow cooker with cheese sauce
Delicious and original dish, which is better to eat hot. We do not add salt, since there is plenty of it in the processed cheese.
Ingredients:
• 300 gr. broccoli;
• processed cheese;
• 40 gr. cream
Cooking Method:
We fill the bowl of the multicooker with water, run the “Steaming” program.
Broccoli pieces are laid out on a special container designed for steaming.
As soon as the water starts to boil, we load a bowl of cabbage. Cook in this program for seven minutes.
Unload the broccoli, put it in a colander. When the cabbage cools down, we put the buds on a platter.
We free the bowl of the multicooker from water and set the “Frying” mode.
Rub melted cheese and melt it in a slow cooker for a minute.
Fill the cream and prepare the sauce until the cheese is completely dissolved. Stir the mixture continuously. Prepared sauce pour broccoli cooked in a slow cooker.
Recipe 5. Broccoli in a multicooker in breading
The finished dish is covered with a thin and fragrant crust. It is tasty and easy.
Ingredients:
• 400 gr. broccoli;
• two eggs;
• three Art. spoons of flour;
• pepper and salt;
• one spoonful of dried herbs.
Cooking Method:
Prepared broccoli salt and pepper.
Eggs break and razbaltyvaem. Add dried greens.
Each broccoli florets dipped first in the egg, and then roll in flour.
We send the cabbage into the bowl of the kitchen unit.
Run the mode "Baking" and wait a few minutes until the kitchen assistant warms up.
Install the program for half an hour. Periodically, the broccoli pieces are turned over so that they turn red on all sides.
Recipe 6. Broccoli in a slow cooker “Friendly company”
Cooking cabbage with other vegetables. The dish is saturated with a variety of flavors and just melts in your mouth. Food is very simple to cook.
Broccoli retains its bright green color, joyful and pleasing to the eye, delicate and unobtrusive taste.
Ingredients:
• 200 gr. broccoli;
• 100 gr. carrots;
• 50 gr. cauliflower.
• 300 ml of water;
• salt and pepper;
• 1/3 tablespoon h. Cumin and oregano.
Cooking Method:
Fill the multicooker with water. Set in a bowl container for steaming.
Cut vegetables into slices of medium size. Add salt and pepper to taste.
Put cumin and oregano. Mix and leave for a few minutes.
Place the vegetables in the multicooker container.
We launch the “Steaming” mode for a quarter of an hour.
Cooked food is fragrant and appetizing. It will successfully complement spaghetti or rice.
Recipe 7. Broccoli in a slow cooker with a spicy sauce
Steamed broccoli with spicy sauce has a rich and bright taste.
Ingredients:
• one kg of broccoli;
• three cloves of garlic;
• half a lemon;
• four Art. spoons of olive oil;
• one hot chili pepper;
• three Art. spoons of soy sauce;
• salt and a mixture of fragrant peppers.
Cooking Method:
Prepared broccoli inflorescences pepper, salt and mix. Load in multicooker container. In the bowl of the kitchen assistant pour five measuring cups of water.
Cooking in “Steaming” for seven minutes.
We unload broccoli in a deep platter.
Fill olive oil in the multicooker bowl. Select the mode "Frying".
Finely chop the garlic and throw it into the heated oil.
Squeeze out the lemon juice and add the chili pepper pieces.
Constantly stir the ingredients and in a minute pour in soy sauce.
We pepper, salt and pour the dressing into pieces of broccoli.
Broccoli in a Multicooker - Tricks and Tips & Tricks
- Broccoli are cut from the head of cabbage where the inflorescence ends.
- Cabbage after boiling water treatment should be dipped in water with pieces of ice. Then it will retain its beneficial properties and color. Properly cooked broccoli becomes tender, but remains crispy.
- Garlic must be cooked in moderation, otherwise it will be bitter.
- Broccoli in a multicooker steamed contains very few calories, so it is indispensable in most diets.
- In various cabbage recipes it combines well with most spices.
- When steaming broccoli, you need to fill the container no more than 2/3. Otherwise, the top layer of cabbage may not boil well.
- Thicker pieces should be placed on the bottom of the container, and thin and small - on top.
- Broccoli cooked in a slow cooker can be frozen and used in another recipe, for example, for cooking casseroles.
- It should be noted that frozen broccoli retains its nutritional quality for not more than a year.
- If the cabbage has lain in the fridge for too long and is slightly planted, you need to cut a piece of the stalk and put the head in the water. After an hour or two, broccoli will return its fresh look.
