How many minutes to cook broccoli for a child

How long to cook broccoli

Not every housewife knows how long to cook broccoli; the basic principle of cooking in a saucepan is constant control over the process and time of its preparation.

If a vegetable is cooked for too long, it will not only become mushy, but also acquire an unpleasant odor. The processes for preparing fresh and frozen cabbage of this type vary greatly.

This vegetable is unique, perfectly absorbed by the body, it is an indispensable food product for those people who have problems with the digestive tract.

Broccoli contains calcium, zinc, fiber, magnesium, zinc, manganese, iron, sulfur, potassium, vitamins A, PP, B, C, K, E. But in order for broccoli not to lose its beneficial properties, it must be cooked properly. As a rule, the vegetable is cooked for no more than five minutes.

How to cook broccoli for baby feeding?

Since the product has a beneficial effect on the immune system, it is used for complementary feeding to children from eight to ten months. Due to the high fiber content, raw broccoli should not be given to a child, otherwise the stomach will not digest it. A child may also choke, since the vegetable itself is tough.

Many people are also interested in the question, how long should you cook broccoli for a child? This recipe will tell you.

How to cook fresh vegetables

Cooking fresh broccoli is easy and doesn't take long if you follow some rules. Before throwing it into the pan, the cabbage must be thoroughly rinsed under running water.

When buying a fresh vegetable at the market or in a store, you should pay attention to whether it is really fresh, as it seems at first glance.

Broccoli should be a rich green color, yellow, brown spots, signs of lethargy, indicating that the head of cabbage has been lying on the counter for more than one week, or even a month. The main stem of the vegetable should be tough and hold its shape.

How to cook frozen broccoli

Frozen cabbage, bought in a hypermarket or the one you froze yourself in the summer or autumn after harvesting, can be prepared just as easily as fresh.

It is important to consider that a frozen product does not require defrosting before cooking, otherwise it will not only lose its beautiful shape, but also some of its beneficial properties. Cook frozen vegetables as follows:

• Boil one and a half liters of water;

Add one tablespoon of salt to the water;

• Cook the product for no more than 10-12 minutes;
• Remove the vegetable from the pan using a slotted spoon.

After the cabbage is cooked, pour ice water over it.

Recipes

Having figured out how to properly cook broccoli, you can make something more complicated out of it.

Broccoli soup

1. Cut the onions and carrots into cubes, add salt and fry in vegetable oil.
2. Add broccoli to boiling water.
3. Cook for 10 minutes.
4. Add roasted vegetables and cream cheese.
5. Cook a little more and let cool.
6. Grind the contents of the pan with a blender.

Salad with tomatoes and broccoli

1. Make the sauce: beat three tablespoons of olive oil, two large spoons of lemon juice, a clove of garlic and all this with the addition of salt and pepper.
2. Cook the broccoli for about two to three minutes. Then add thinly sliced ​​red onion (one head) and chop the red pepper (as for quantity, one is enough).
3. Cook for about a minute until the vegetable becomes crispy.
4. Place the finished product in any clean container with everything else.
5. Add cherry tomatoes.
6. Sprinkle with sauce.

Salad with egg and tomatoes

1. First you need to steam the broccoli.
2. Then boil four eggs.
3. After the cabbage is cooked, lay it out, add boiled eggs, pre-chopped.
4. We cut two tomatoes and also add them to the salad.
5. Prepare the sauce: three large spoons of olive oil, chopped garlic clove and one large spoon of vinegar.
6. Pour the sauce over the salad.

Based on this, it should be noted that the exotic broccoli is prepared quite easily and quickly. In addition, there is more than one way to prepare it, and not only adults, but also children can enjoy the vegetable.

How to cook broccoli with cauliflower

The combination of broccoli and cauliflower in one dish will bring undoubted benefits to the body. As a rule, these two varieties of cabbage can be found in a variety of recipes for salads, soups, casseroles and side dishes.

I bring to your attention a couple of recipes for preparing dishes from broccoli and cauliflower. To prepare a delicious pureed vegetable inflorescence soup, follow these steps:

1. To begin, lightly fry the onions, garlic, broccoli and cauliflower florets in a frying pan with vegetable or olive oil. Vegetables should be seasoned with marjoram, thyme, and bay leaf. Fry for no longer than five minutes.
2. Next, add flour and chicken broth, which is brought to a boil.
3. At the end of cooking the soup, add milk or cream to the pan, let it boil again, let it cool and grind with a blender.
4. Then the puree soup is poured into another container, placed on the stove, Dijon mustard and grated cheese are added to it. When the cheese has melted, the dish is ready and can be served.

If your household doesn’t like soups, then you can cook a wonderful side dish from vegetables in the oven. To do this you need to go through the following steps:

• Cauliflower and broccoli are boiled until half cooked, then placed in a baking dish.
• The dish is poured with a mixture of eggs, cream and grated cheese and placed in the oven for 10-12 minutes.

Vegetable side dishes are a very tasty dish that even children enjoy eating, but very rarely our beloved men.

Healthy combinations and recipes with broccoli

Combinations with other types of complementary feeding purees

If your child does not like the taste of broccoli puree, you can recommend mixing it with sweet apple or pear puree.

Starting from the age of 8 months, you can start combining vegetable purees with each other; for example, combinations of broccoli with potatoes, pumpkin, and cauliflower will be very useful. In this case, you can add a drop of vegetable or olive oil to the puree.

A little later, cabbage puree can be combined with meat purees (turkey, veal, rabbit). To do this, the meat and inflorescences are boiled separately, after which they are mixed and crushed in a blender with the addition of a drop of vegetable oil.

Vegetable casserole

At a slightly older age, making broccoli casserole can be an excellent option for a little gourmet.

To make it, you need to grate potatoes and carrots, chop the cabbage, add oatmeal soaked in boiling water to the vegetables, add a little salt and bake in the oven for about 20 minutes. It turns out very tasty!

How to cook broccoli for first feeding

Many mothers try to prepare this vegetable for their child, as it is healthy and considered hypoallergenic. This variety of cabbage is useful for babies because it improves bowel movements, helps strengthen the immune system, strengthens muscles, and removes harmful substances from the body.

Vegetable puree from broccoli can be given to children from the age of six months; to begin with, only half a teaspoon is given for testing; by the age of one year, the baby can already eat about 200 g of this vegetable.

Weaning puree is made from fresh broccoli, but you can also use frozen cabbage for complementary feeding. It is important to remember that children can only eat vegetables prepared by boiling; fried foods can be bad for children’s digestion.

To make puree for a baby, you need to rinse the cabbage thoroughly; if it is fresh, leave it in cold water for a couple of hours, during which time the vegetable will have time to cleanse itself of nitrates, pesticides, other harmful substances and small insects.

Next, the broccoli can be steamed or boiled in lightly salted water for 5-7 minutes. After the vegetable has cooled, you can mash it with a fork or chop it with a blender. Before each feeding, it is worth preparing a new puree, since the product is stored in the refrigerator for no more than a day in a tightly closed jar.

Mashed potatoes prepared in this way should be introduced into the baby’s diet, and when the baby grows up and gets used to the new food, you can add carrots, potatoes, milk, onions and a little more salt to the broccoli.

How to buy baby food correctly?

Parents are not always able to cook previously frozen cabbage or buy fresh cabbage. In this case, you can purchase baby food in the store.

A little about baby vegetable puree (more details in the article: vegetable puree for the first feeding of a baby). What should be included in it:

• it contains only purified water and fresh vegetables;
• does not contain salt, sugar, dyes or preservatives;
• the product must be hermetically packaged (as evidenced by a characteristic pop when opened);
• one must have a uniform consistency (in other words, be homogenized).

The optimal temperature for storing vegetable puree should vary between +2-25 degrees, while the humidity level should not exceed 75%. It is also important that before feeding the baby, baby food is preheated in a water bath (the optimal temperature is no more than 37 degrees).

Blanching

This method of cooking broccoli is often used in restaurants to add it to cold appetizers or salads. The vegetable not only retains all its beneficial properties, but also remains crispy. The method is as follows:

1. The cabbage is washed and the inflorescences are separated from the stem.
2. Next, the pan is filled with cold water, which is brought to a boil.
3. A large container is filled with ice water and ice cubes.
4. The stems of the vegetable are immersed in boiling water for 90 seconds, and the inflorescences in ice water.
5. After the stems are removed from the boiling water with a slotted spoon, and the water is drained from the inflorescences using a colander, they are connected.

Broccoli is not particularly popular in Russia. This undeserved ignorance of a healthy vegetable does not in any way affect its excellent taste. Anyone who cares about their own health should definitely include this noble vegetable in their diet. The composition of the presented type of cabbage includes a huge number of different vitamins and microelements. Fresh cabbage is not always found on store shelves, but frozen products are always on sale. But how to cook it? Are there any differences between fresh and frozen vegetables?

Not everyone knows how long to cook frozen broccoli. Usually the manufacturer provides information on the packaging, but, as a rule, almost no one reads the instructions. In addition, the inscription itself may be printed so small that it is not legible. Or it simply wore off during long-term storage in the refrigerator.

So, frozen broccoli should be cooked for no more than 10-12 minutes until tender. There is no need to defrost the cabbage, otherwise the inflorescences may be ruined.

The sequence of cooking the vegetable is as follows:

1. Place the required amount of vegetable in a pan of boiling and salted water and wait for the water to boil again. From this stage the countdown of the time specified for cooking begins.
2. Place the cooked broccoli in a colander and let the water drain for 5 minutes. If there is a large amount of cooked vegetable, the time can be increased - it will not hurt, but the presence of water in the inflorescences is not to your taste.

Cabbage cooked in this way retains all its beneficial properties and taste, although it does not emit an appetizing appearance or aroma. In most cases, it is simply subjected to further processing - poured over sauces, added to hot salads.

How long to cook frozen broccoli

To ensure that the vegetable turns out juicy, soft, aromatic, and pleasant to the taste, do not neglect the tips indicated in this article. Some consider this product tasteless, but only because they did not pay enough attention to the peculiarities of its cooking.

We will need:

• Broccoli;
• Water;
• Salt (if we cook for a child, we don’t add it).

A saucepan, slow cooker, or double boiler are suitable for heat treatment.

Prepare the vegetable. Remove leaves from the head of cabbage, rinse thoroughly and cut into pieces.

Fill the pan with water so that it completely covers the inflorescences. Place the container over high heat and wait until it boils.

After boiling, add salt (1 teaspoon is enough for 1 liter). Add vegetables.

Once it comes back to a boil, reduce the heat. Cook the product.

You cannot leave cooked cabbage in boiling water - it may boil over. Take it out and put it on a plate to cool. You can sprinkle with your favorite seasonings.

The dish is ready. To keep it in shape and get a nice crunch, rinse it under cold water. Cooked broccoli cannot be stored for longer than 3 days.

To speed up the process, you can use a slow cooker. Many modern devices have a “steamer” mode, which preserves all vitamins and nutrients. The procedure goes like this.

1. The product is placed in a special stand, the multicooker bowl is filled with water, you can look at the amount of water in the instructions for the appliance, but usually a glass is enough for a short amount of cooking time.
2. The “steamer” mode starts and the timer is set. In a slow cooker, fresh broccoli is cooked for up to 5 minutes, frozen for 10 minutes.
3. After the program is completed, cover the vegetable with a lid and let stand for a while.

When the dish “arrives”, all you have to do is take it out and put it on a plate.

The steps are the same for frozen and fresh broccoli. The process of preparing the product is different.

1. Fresh cabbage must first be peeled, washed well, and chopped.
2. If we cook it in a standard way - in a saucepan, then we put the inflorescences in the pan, add water so that it covers the cabbage.
3. We wait for the water to boil. Broccoli will be ready 5-7 minutes after boiling, depending on the size of the inflorescences.
4. After cooking, it is not advisable to leave the cabbage in water, as it may overcook.

1. Simply remove the frozen product from the bag and place it in a saucepan or multicooker bowl. There is no need for pre-defrosting.
2. Fill with water similar to the previous description - that is, so that it covers the vegetables.
3. Frozen broccoli is cooked for 12-15 minutes after the water boils.

1. Since children need vitamins all year round, pediatricians recommend including broccoli in children's diets at any time of the year.
2. For a child, broccoli is cooked in the same way. If we take a fresh vegetable, then wash it, sort it and divide it into inflorescences.
3. Since boiled broccoli can be stored for no more than 3 days, it is better for the child to cook a little at a time.
4. We put several broccoli florets in a small saucepan so that we don’t need a lot of water for cooking, the beneficial substances go into the water. Fill with water to cover the cabbage.
5. If the pieces are small, cook for 5 minutes after boiling and can be used for cooking.
6. For a small child, you can make delicious broccoli puree. Place the boiled vegetable in a blender bowl, add a little broth left after cooking the cabbage, and blend. The result is a tender green puree. You can add half a spoon of olive oil.
7. For adult children, you can place boiled broccoli florets on a plate so they can eat with their hands.

Broccoli contains almost 90% water. Its energy value is only about 35 calories per 100 g, which is about the same as fennel or asparagus. This vegetable is very low in carbohydrates, and the protein level reaches almost 3 g per 100 g.

It is a rich source of vitamin C, vitamin K and vitamin B9 (folic acid). For the same weight, broccoli contains twice as much vitamin C as an orange. There are also other B vitamins, vitamin E and provitamins A.

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The water contained in the vegetable is rich in minerals:

• potassium;
• calcium;
• phosphorus;
• magnesium

• iron;
• zinc;
• manganese;
• copper;
• nickel;
• fluorine;
• cobalt;
• iodine;
• selenium.

Dietary fiber is present in large quantities and consists mainly of insoluble fiber, as well as soluble fiber - pectin, which, when cooked, gives the vegetable a soft consistency.

Fresh broccoli is quick and easy to prepare. However, it is better to limit the cooking time to keep the vegetable crispy. It depends on the cooking method:

• Steam for 5 minutes to maintain a slight crunch;
• 7 - 10 minutes in boiling salted water for soft texture;
• 6 - 8 minutes in the microwave.

Pour water into a saucepan, add salt and bring to a boil. Meanwhile, rinse the cabbage and dry it on a clean towel. Divide into inflorescences and place these bouquets in boiling water. Depending on the size, cook for 7 to 10 minutes after boiling before straining. Plunge the florets into a large salad bowl with water and ice to cool and maintain green color.

A thick-bottomed pan is best.

Steaming will help preserve the nutritional benefits of the broccoli. Start by rinsing the cabbage under clean water. Dry on a clean cloth or paper towel. Then cut into small bouquets. Place them in a steamer basket. Fill the water compartment with steam and cook. It only takes 5 minutes for the vegetable to remain slightly crispy.

A saucepan and a colander will help replace the steamer
. Ingredients:

• chicken fillet – 1 pc.;
• broccoli – 300 g;
• marinated champignons – 100 g;
• canned gherkins – 100 g;
• pickled corn cobs – 100 g.

For the sauce:

• sour cream – 2 tbsp. l.;
• mayonnaise – 1 tbsp. l.;
• garlic – 1 clove;
• salt pepper.

Cut the boiled chicken fillet into pieces, add poached broccoli, and mix with sliced ​​champignons, gherkins and corn cobs. Pour over the sauce.

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Ingredients:

• large head of broccoli;
• red onion, thinly sliced ​​– 1 head;
• red or orange pepper, cut into strips - 1 pc.;
• cherry tomatoes (cut in half, to taste) – 1 cup (250 g).

For the sauce:

• olive oil – 3 tbsp;
• lemon juice – 2 tbsp;
• garlic – 1 clove;
• dried oregano – 1 tsp;
• salt and freshly ground pepper

You can add capers to the salad.
Whisk together the oil, lemon juice, garlic, oregano, salt and pepper.

Separate the cabbage florets, peel the stems and chop finely. Cook in boiling water for 2-3 minutes. Add onion and pepper straws. Simmer until the broccoli is tender but crisp, about 1 minute.

Drain the vegetables and place in a large bowl. Add tomatoes and pour sauce on top. Serve hot or at room temperature.

• 2 heads of broccoli;
• 4 eggs;
• 2 tomatoes;
• 1 clove of garlic;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. vinegar;
• salt and pepper.

Cook broccoli in water or steam, boil eggs. Place the cabbage florets on a plate and add the chopped eggs and tomatoes. Drizzle with olive oil, garlic and vinegar sauce.

To get such a fresh and light smoothie, combine 4 peeled and cut into pieces carrots, 4 heads of fresh broccoli and 1 green apple in a blender. Pour into a glass, add mint leaves.

You should drink a cocktail made from fresh vegetables immediately after preparation.

Having lowered the vegetable into boiling water, you need to wait for it to boil. After this, the cabbage should be cooked for no more than 10-12 minutes. If you use a slow cooker or double boiler during the cooking process, then you need to cook the broccoli for 5-10 minutes.

Cooking time depends on the size of the vegetable and the thickness of its stems.

For a child, you need to cook the vegetable until fully cooked, avoiding the presence of damp parts. Otherwise, it may affect the baby's health and the quality of the food for him.

To prevent broccoli from losing its beautiful color and turning into mush, you must follow some rules for cooking it:

• Before boiling a vegetable, it does not need to be defrosted so as not to injure the inflorescences;
• If you plan to cook cabbage in a pan, you need to wait until the water boils completely and immediately throw the product into it;
• During boiling, the inflorescences can damage each other and fall apart. A large pan size will help avoid this.

To make this vegetable really taste good, you don’t need to defrost it, but immediately throw it into boiling water. You can use a double boiler after chopping the vegetable so that it cooks evenly. To do this, select the “Pilaf” mode.

The slow cooker is also great for cooking. First, the container of the electrical appliance is filled a little with water, a grate is placed on top and the cabbage is laid out on it. Close the lid well and cook for about 5 minutes.

• Frozen broccoli – 300 g;
• Chicken – 200 g;
• Eggs – 6 pieces;
• Milk – 200 g;
• Flour – 3 tablespoons;
• Salt, pepper, spices;
• Vegetable or olive oil for frying.

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Boil the cabbage in boiling water until tender for 10 minutes, then plunge into ice water. Cut into small pieces and place in a frying pan, in which preheat the oil and lightly fry the boiled chicken. Beat the eggs well with milk and flour, adding salt and spices. Pour the mixture over the cabbage and meat. Bring to readiness over low heat.

For feeding a baby

How long should you cook broccoli to feed your baby? This question interests all mothers who use healthy vegetables in feeding their baby. If for adults cabbage can be undercooked or overcooked, then for a baby it should be cooked until tender so that it turns out to be a tender puree and not an unpleasant mass with hard lumps.

To feed a baby, frozen broccoli must be cooked in salted water for at least 15-17 minutes until ready - a little longer than the standard prescribed time. Then the cooked vegetable is removed from the pan with a slotted spoon and rubbed through a sieve. You can simply grind it in a blender.

How to cook broccoli for baby's complementary feeding?

Broccoli is one of the healthiest vegetables included in complementary foods for infants. It is hypoallergenic and has a number of vitamins and microelements contained in it, which makes it an ideal option for first feeding.

The large amount of protein contained in this cabbage is not inferior in value to the protein of meat and eggs, and the fiber coming from broccoli has a positive effect on the baby’s intestines, preventing the development of constipation.

Vitamins A and C, as well as calcium, phosphorus and iron contained in this vegetable help strengthen the child’s immune system.

When can broccoli be introduced into complementary foods?

Broccoli puree begins to be added to complementary foods from 6 months (if the baby is breastfed) or from 4 months (if the baby is fed an artificial formula). Usually, by this time, zucchini and cauliflower puree have already been introduced into the child’s diet.

For the first time, no more than half a teaspoon of one-component broccoli puree is used for complementary feeding. Then the amount of puree can be gradually increased if the child does not experience any negative reactions from the intestines.

Starting from the age of 7 months, broccoli can be given in complex vegetable purees, for example, by mixing it with zucchini, potatoes, carrots or adding cauliflower.

At 8 months it can be diluted with meat purees. After a year, cabbage inflorescences can be served as part of more complex dishes, such as salads or omelettes.

However, before introducing broccoli into your baby's complementary foods, you should consult your pediatrician. In some cases, the use of this vegetable is prohibited, for example, if the pancreas is disrupted in children.

How to cook broccoli for babies?

As we have already found out, broccoli is introduced into complementary foods for children in the form of a puree, which can be cooked either steamed or on the stove.

Please note that it is highly not recommended to use a microwave or slow cooker to prepare dishes from this cabbage, because in this way it loses all its beneficial properties.

Preparing to cook

To prepare puree for a baby (for one complementary feeding), you will need approximately 100 grams of fresh or frozen product.

Before cooking, it is very advisable to soak the cabbage in water for three hours so that all harmful substances are removed from it. Before cooking broccoli, all its buds are additionally washed with running water.

Then you need to divide the heads of cabbage into inflorescences and remove all solid particles stuck in the branches. In order to preserve as many of the beneficial properties of the vegetable as possible, it is recommended to cook its buds without separating the lower leaves from them.

How to cook broccoli on the stove: step-by-step recipe

1. Take a saucepan or stewpan, pour water into it and put it on low heat (it is advisable to use enamel dishes).
2. We put pre-washed and peeled inflorescences into it (you can put the vegetable either immediately in cold water or in boiling water).
3. Your child should cook broccoli for about 7-10 minutes over low heat. We check readiness with a fork or toothpick (if the cabbage is soft and easily pierced, it is ready).

1. Grind the boiled buds to a puree using a masher, blender, or rubbing through a sieve.

How long does it take to cook broccoli for a child in a double boiler?

1. Place the prepared inflorescences on the steamer rack, add water, close the lid and put on the fire (if you have a steamer pan) or turn on the mains (if it is electric).
2. Cook for 10-15 minutes. Check readiness with a toothpick.
3. Grind the finished cabbage to a puree using a blender, masher or sieve.
4. To make the puree more liquid, you can add a little boiled water to it.

It is strongly not recommended to add salt or spices to complementary foods for children.

Combinations with other types of complementary feeding purees

If your child does not like the taste of broccoli puree, you can recommend mixing it with sweet apple or pear puree.

Starting from the age of 8 months, you can start combining vegetable purees with each other; for example, combinations of broccoli with potatoes, pumpkin, and cauliflower will be very useful. In this case, you can add a drop of vegetable or olive oil to the puree.

A little later, cabbage puree can be combined with meat purees (turkey, veal, rabbit). To do this, the meat and inflorescences are boiled separately, after which they are mixed and crushed in a blender with the addition of a drop of vegetable oil.

Vegetable casserole

At a slightly older age, making broccoli casserole can be an excellent option for a little gourmet.

To make it, you need to grate potatoes and carrots, chop the cabbage, add oatmeal soaked in boiling water to the vegetables, add a little salt and bake in the oven for about 20 minutes. It turns out very tasty!

Cream soup

You can also diversify your baby’s menu with broccoli puree soup. To prepare it, you need to boil the carrots, potatoes and cabbage inflorescences for 20 minutes. The broccoli is added last because it cooks the fastest.

Then the vegetables are taken out of the pan, chopped using a blender, the finished puree is placed back into the broth and cooked for about two more minutes.

Chicken or meat broth can also be used to prepare this soup. Before serving, you can add a little sour cream to the dish (if it is already included in the child’s diet).

Source: https://otvetprost.com/699-kak-varit-brokkoli-rebenku.html

Steaming

The method of preparing the presented type of steamed cabbage is suitable for people who care about their health, as well as for children, both infants and those with diseases of the gastrointestinal tract.

How many minutes to cook broccoli in a double boiler depends on the purpose for which it is intended. If you cook cabbage for a side dish or salad, then you may not need to cook it a little, 11-12 minutes is enough, after which the vegetable will be ready. The advantage of steaming vegetables is that they do not absorb a lot of water, making it unsuitable for further cooking in batter or as an ingredient in a salad.

To prepare the baby’s puree, keep the broccoli in the steamer longer – 15-17 minutes. Please note that the steaming time is the same as the previously described boiling in water.

Cooking broccoli in a slow cooker

Broccoli cooked in a slow cooker retains all its beneficial qualities and vitamins. It is not difficult to prepare and does not take long. To do this you need:

1. Pour one tablespoon of vegetable oil into the multicooker bowl and add frozen cabbage.
2. Add 100 ml of water and put 3 tablespoons of butter in the middle. Add salt, pepper and other additional spices to taste.
3. Select the “Pilaf” cooking mode and cook for 20 minutes; do not stir during cooking.
4. After the time has passed, place the prepared broccoli on a plate, serve as a side dish with meat or use as an independent dish.

Broccoli with creamy sauce

The cream is perfect for broccoli, infusing it with soft and fresh milky notes. For the recipe you will need:

• cream – 400 ml;
• broccoli – 500 grams;
• onion – 1 piece;
• hard cheese – 200 grams;
• parsley - 3 sprigs;
• spices - to taste;
• vegetable oil – 3 tablespoons.

Cooking process:

1. After disassembling the cabbage into inflorescences, boil them in salted water for 10 minutes. Place in a colander, wait for excess moisture to drain, then place in an empty plate.
2. Let's start creating the gravy. Remove the peel from the onion and cut into thin half rings.
3. Pour oil into the frying pan, add onion rings and sauté until golden brown. Make sure the onions don't burn.
4. Add boiled broccoli to the onion. By the way, you can combine broccoli with cauliflower. Fry all ingredients for 3-4 minutes.
5. Pour in the cream, and, after carefully mixing the vegetables, simmer for another 5-7 minutes. Add pepper and salt.
6. Grate the cheese and sprinkle it over the almost finished gravy. Remove the pan from the stove, cover with a lid, and let the dish brew. Bon appetit.

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Broccoli in the microwave

How long it should take to cook a vegetable in the microwave depends on the amount of cabbage being cooked. If you take a standard package weighing 400 g, then cook in the microwave for no more than 6-8 minutes at a power of 800 W. The preparation method is as follows:

1. Place undefrosted cabbage in a microwave-safe bowl.
2. Add 3 tablespoons of water to the container, add salt and cover with a lid, place in the oven.
3. Pour oil over the finished cabbage and sprinkle with fried breadcrumbs.
4. Serve as an independent dish, indispensable for dieting and for those who are fasting.

So we figured it out - how much you need to cook broccoli, in what ways and for what purposes. This vegetable rightfully belongs to the healthy and necessary food products. In addition, it has a delicate and pleasant taste.

Steamed vegetables in a slow cooker will become a healthy and tasty side dish for meat and fish. The vegetables turn out very tasty, not overcooked. This dish will be a godsend for people on a diet, fasting or following proper nutrition. This time I decided to steam cauliflower, broccoli and carrots in a slow cooker, although, of course, you can use other vegetables. This tasty and healthy dish will surely appeal to many, try it!

Cooking steps

We will separate broccoli and cauliflower into inflorescences. Cut the carrots into slices or circles (no need to cut them large).

Place the cauliflower and broccoli inflorescences and carrot pieces in a bowl, add salt and pepper to taste, and add vegetable oil. Mix thoroughly so that the oil, salt and pepper are evenly distributed over the entire surface of the vegetables.

Pour 3 cups of water into the multicooker bowl. Place the substrate with vegetables in the multicooker, close the multicooker lid, select the “Steam” mode, and the “Vegetables” product type. For me, this mode lasts 10 minutes, but since cauliflower and broccoli are quite tender and disassembled into small pieces, 5 minutes from the time countdown will be enough to cook vegetables. Turn off the multicooker manually.

Vegetables steamed in a slow cooker turn out bright, beautiful, and will have a firm, not mushy consistency, which is very tasty!

Such vegetables are perfect as a side dish for meat or fish, and during Lent they will become a wonderful main dish. Vegetables steamed in a slow cooker retain a lot of vitamins and microelements, which means the dish is not only tasty, but also healthy.

Broccoli is a valuable dietary product that is invariably on the list of the most important vegetables in a diet. This cabbage is not used raw; it is an excellent base for delicious vegetable stews and soups, and is also delicious simply steamed. This cabbage contains more vitamin C than lemon, and its pleasant green color pleases not only the eye, but also the delicate taste of gourmets. Steamed broccoli, which can be made in different ways, retains the most vitamins. Due to the content of many beneficial substances in broccoli, it is recommended to use it when caring for weakened hair.

Caring for weakened hair If you do not regularly consume broccoli, then there is a possibility of developing various chronic diseases, which you will learn more about on the website.

How to cook broccoli for complementary feeding: a recipe for broccoli puree for babies – My child

When the time comes for a child to introduce himself to adult food, parents have many questions. Young and inexperienced mothers do not know what products to use for the first feeding.

It is important that the baby’s diet is nutritious, balanced, and healthy. Broccoli is ideal for first feeding.

But this type of cabbage should be introduced into the diet correctly.

Broccoli puree for babies: recipe options with photos

Broccoli - cheerful green florets that look like little trees - is an essential ingredient in almost all vegetable mixtures and a favorite vegetable of vegetarians. Broccoli has a characteristic herbaceous taste with soft cabbage notes, and when combined with other vegetables, a broccoli dish acquires a rich, vibrant flavor.

This vegetable is good because it is ideal for first feeding.

1. Vegetables and complementary foods: what are the benefits?

1. Seasonal vegetables or frozen?

You can give monocomponent puree from this variety of cabbage from six months onwards. By this age, the baby’s digestive system has already matured enough to assimilate products other than mother’s milk or adapted infant formula.

This vegetable is known for its hypoallergenicity, therefore, along with zucchini and cauliflower, it can be used for the first acquaintance with real “adult” food. But broccoli has many other benefits:

• the fiber in its composition “accelerates” the baby’s digestive tract, makes it work more actively, and solves the problem with constipation;
• a real treasure! And the treasures are valuable vitamins and minerals! Source of vitamin C, carotene, protein and essential amino acids;
• low calorie content (this vegetable is quite filling) and vegetable fat content, which has a positive effect on the baby’s weight;
• a natural immunomodulator, helps strengthen your own immunity and fight diseases.

Of course, these properties are maintained with moderate consumption of broccoli products if prepared properly. How to cook broccoli so that your baby gets all the valuable nutrients? More on this later.

Steamed broccoli in a slow cooker

If you do not have a special steamer, you can use a multicooker to steam broccoli, which has this cooking mode as standard. Broccoli is cleaned, washed, and the roots are cut off and the leaves are removed, after which they are disassembled into inflorescences of approximately the same size. Pour ¾ of water into the multicooker bowl, add bay leaves and herbs and allspice to the water to taste. Place the cabbage on the steamer grid, close the lid, set the “Steam” mode and steam the broccoli as indicated in the instructions for 7-10 minutes.

Calories in steamed broccoli

This dish can be safely recommended to all those who like to eat tasty and satisfying food even at two in the morning - it’s a joke, of course, but the calorie content of steamed broccoli is so low that if you don’t snack on it with fatty mayonnaise, you can happily eat this cabbage at any time of the day, without worrying about your figure. 100 grams of steamed broccoli contains only 25 kcal, 3 grams of protein, 0.3 grams of fat, only 5 grams of carbohydrates, so enjoy this dish for breakfast, lunch and dinner. And to make steamed broccoli even tastier, we offer you original and dietary sauces for this dish.

Sauces for steamed broccoli

50 grams of olive oil, 3-4 cloves of garlic and a sprig of rosemary, or dried, beat with a blender attachment until smooth. Pour the sauce over the finished hot broccoli and serve.

Mix 50 ml soy sauce with 1 teaspoon of curry paste, add a couple of drops of vegetable oil to taste and mix thoroughly. This sauce goes well with steamed broccoli and other vegetables.

It also goes well with broccoli; this cabbage has a special delicate taste that will complement any of your dishes.

Sour cream gravy recipe

Many housewives know that to saturate the flavor of a dish, it is not enough to pour gravy over the cabbage; it must be properly cooked with the sauce. This is what we will do, using the ingredients of sour cream sauce. We will need:

• sour cream – 250 ml;
• garlic – 2 cloves;
• flour – 2 tablespoons;
• olive oil – 50 ml;
• salt and pepper - to taste;
• broccoli – 700 grams.

Step-by-step preparation:

1. First, wash and separate the cabbage into inflorescences. Boil them in salted water or in a double boiler for 5-7 minutes. Place the finished inflorescences in a colander to drain, then rinse under cold water.
2. Peel the garlic and cut into small pieces.
3. Pour olive oil into a frying pan, heat it, add chopped garlic. Let's wait until it changes color, about 3-5 minutes, take it out of the oil and throw it away, we won't need it anymore.
4. In the same oil that we fried the garlic, sauté the flour. Add sour cream to it and, setting the heat to low, cook, stirring, until the whole mass thickens.
5. Turn off, salt and pepper. We pour the cabbage with an amazing, tender, aromatic sour cream sauce.

Cooking time is approximately 35 minutes. Number of servings: 4–5 pieces. The gravy can be served with broccoli and cauliflower dishes, especially since both types are organically combined with each other.