JEANETTE'S FAMOUS BROCCOLI AND CROUTON CASSEROLE, RACHAELMAGIZED
Heads up: This recipe requires a portion of the Cream of Celery soup you made earlier this week (recipe follows).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 34
Steps:
- Preheat oven to 350 degrees F.
- Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
- Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
- To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
- Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
BROCCOLI & CROUTON CASSEROLE RECIPE - (4.5/5)
Provided by Dorjon
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter. When it foams, add garlic, thyme, parsley and black pepper; swirl for a minute or 2. Place bread cubes in a large bowl, toss with butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. (Croutons can be stored in foil at room temp or in an airtight container for several days.) Bring a couple of inches of water to a boil in a deep skillet. Salt water and add broccoli; cook to tender-crisp, 5 minutes, and drain. (Broccoli can be stored in a plastic bag for several days.) To assemble and bake casserole, arrange croutons in a dish, top with broccoli, chicken and soup, remaining Parm cheese. Bake until hot through and golden on top, 35-40 minutes
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