Best 8 Broccoli Timbales With Lemon Sauce Recipes

LEMON RISOTTO WITH BROCCOLI

Steps:

• In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

STEAMED LEMON BROCCOLI

Steps:

• In a saucepan, bring 1 in. water to a boil; place broccoli in a steamer basket over the water. Cover; steam for 5-6 minutes or until crisp-tender. Rinse in cold water; drain and set aside. , In a skillet, saute the onion, celery and garlic in butter until vegetables are tender, about 5 minutes. Add the lemon zest and juice, salt if desired, pepper and broccoli; heat through.

LEMON-PEPPER BROCCOLI

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. Add the remaining ingredients; toss to coat.

BROCCOLI WITH CREAMY LEMON SAUCE

Steps:

• Combine all the ingredients except the broccoli in the top of a double boiler, Cook over simmering water 5 minutes or until heated through, stirring constantly.
• Serve over hot cooked broccoli.
• This is also very good over hot cooked green beans.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

BROCCOLI RABE TIMBALE

Steps:

• Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
• Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
• Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
• Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
• Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
• Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.

BROCCOLI TIMBALES

Steps:

• Preheat oven to 325*.
• In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
• Return to a boil, until tender, 3-5 minutes.
• Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
• Reserve 8 small florets for garnish.
• In small skillet, melt butter over medium heat.
• Saute shallots until transparent, around 5 minutes, cool slightly.
• In food processor bowl, puree broccoli and shallot and butter mixture.
• Add remaining ingredients and process until smooth and creamy.
• Can refrigerate this mixture until you are ready to bake.
• Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
• Divide pureed mixture evenly among ramekins.
• Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
• Cover loosely with foil.
• Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
• To serve, run knife around edge of cups, invert on dinner plate.
• Garnish each with a cooked broccoli floret.