Best Baked Parmesan Broccoli Recipes

BAKED PARMESAN BROCCOLI

Baked Parmesan Broccoli image

I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown up, but still request this satisfying dish. It's truly a family favorite. -Barbara Uhl, Wesley Chapel, Florida

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 bunches broccoli, cut into florets
6 tablespoons butter, divided
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups 2% milk
1 large egg yolk, beaten
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup seasoned bread crumbs

Steps:

Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.

Nutrition Facts : Calories 191 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 388mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 6g fiber), Protein 11g protein.

BAKED BROCCOLI RABE WITH PARMESAN

Baked Broccoli Rabe With Parmesan image

Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Salt
3 pounds broccoli rabe, washed and trimmed
2 to 4 tablespoons olive oil, plus some for greasing the pan
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram