Best 4 Broccoli Herbed Hollandaise Sauce Toasted Bread Crumbs Recipes

Indulge in a culinary journey with our delectable Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs. This symphony of flavors combines tender broccoli florets, a creamy and tangy hollandaise sauce infused with fresh herbs, and crispy toasted bread crumbs for a delightful textural contrast. Prepare to tantalize your taste buds with this irresistible dish that will elevate any meal.

Alongside this main recipe, our article also offers a versatile collection of culinary creations to satisfy every palate:

- For a comforting and hearty meal, try our classic Beef Stew with Red Wine and Vegetables. Slow-cooked beef simmers in a rich red wine sauce, accompanied by an array of tender vegetables.

- Experience a taste of the Mediterranean with our vibrant Greek Salad. Crisp cucumbers, juicy tomatoes, flavorful olives, and tangy feta cheese mingle in a zesty dressing.

- Treat yourself to a sweet and indulgent dessert with our velvety Chocolate Mousse. Rich dark chocolate and fluffy whipped cream combine to create a luscious and satisfying indulgence.

- Satisfy your craving for a savory snack with our savory Spinach Artichoke Dip. Creamy spinach and tender artichoke hearts blend in a cheesy and flavorful dip, perfect for gatherings and parties.

- For a refreshing and tangy side dish, prepare our tangy Coleslaw with Creamy Dressing. Shredded cabbage and carrots are tossed in a creamy and tangy dressing, creating a crisp and refreshing complement to any meal.

With this diverse selection of recipes, our article caters to a variety of tastes and preferences, ensuring a culinary adventure that will leave you inspired and satisfied.

Let's cook with our recipes!

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs image

Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.

Provided by Manami

Categories Lemon

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter, cut into pieces
2 tablespoons unsalted butter, cut into pieces
1 slice sourdough bread, crust removed, bread torn into pieces (about 2 ounces)
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
salt
fresh ground pepper
1 1/2 lbs broccoli, peeled and cut lengthwise into long thick florets
2 large egg yolks
1 tablespoon boiling water
1 tablespoon fresh lemon juice (not the bottled stuff)
Tabasco sauce
1 tablespoon chopped mint
1 teaspoon chopped mint
1/2 teaspoon coarsely chopped thyme

Steps:

Preheat the oven to 450°F
In a small saucepan, melt the butter over low heat.
Skim off the foam from the surface of the butter.
Remove from the heat.
In a food processor, pulse the bread to coarse crumbs.
Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
Bake for about 2 minutes, until golden brown.
On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
In a stainless steel bowl, mix the egg yolks with the boiling water.
Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
Remove from the heat.
Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
Whisk in the mint and thyme.
Transfer the broccoli to a platter; pour the hollandaise sauce on top.
Sprinkle with the bread crumbs and serve.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Butter-Steamed Broccoli With Peppery Bread Crumbs image

Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.

Provided by David Tanis

Categories dinner, easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups coarse bread crumbs
1 tablespoon extra-virgin olive oil
1 teaspoon coarsely ground black pepper
Salt
1 large head or 2 medium heads broccoli (1 1/2 to 2 pounds)
4 tablespoons unsalted butter
2 ounces Parmesan cheese, for shaving

Steps:

Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED BROCCOLI WITH TOASTED BREAD CRUMBS

Sauteed Broccoli With Toasted Bread Crumbs image

Make and share this Sauteed Broccoli With Toasted Bread Crumbs recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons butter
3 tablespoons extra virgin olive oil, divided
1/3 cup dry breadcrumbs
1 (14 ounce) bag frozen broccoli florets, thawed
1 clove garlic, peeled and minced
1/4-1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
When hot, add crumbs.
Toast crumbs, stirring often, until golden.
Scrape crumbs out of pan; set aside.
Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
Add garlic; saute 30 seconds.
Add broccoli; saute until heated through, about 5 minutes.
Season with salt and pepper.
Sprinkle with toasted crumbs and serve.

Nutrition Facts : Calories 112.7, Fat 8.5, SaturatedFat 1.8, Cholesterol 3.4, Sodium 165.9, Carbohydrate 7.7, Fiber 2.3, Sugar 1.2, Protein 2.7

Tips:

For the perfect hollandaise sauce, use fresh egg yolks and unsalted butter. Make sure to whisk the yolks and butter together slowly over low heat, and remove the sauce from the heat as soon as it thickens to prevent it from curdling.
If you don't have fresh herbs on hand, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh herbs.
To make the toasted bread crumbs, use a variety of breads. This will give the bread crumbs more flavor and texture. You can also add some grated Parmesan cheese or chopped nuts to the bread crumbs for extra flavor.
Serve the broccoli with the hollandaise sauce and toasted bread crumbs immediately. The broccoli should be tender but still slightly crisp, and the hollandaise sauce should be warm and creamy.

Conclusion:

This recipe for broccoli with herbed hollandaise sauce and toasted bread crumbs is a delicious and elegant dish that is perfect for a special occasion. The hollandaise sauce is rich and creamy, with a hint of herbs, and the toasted bread crumbs add a nice crunchy texture. The broccoli is cooked perfectly, and the whole dish comes together beautifully.