The benefits of broccoli, recipes for steaming in a slow cooker, dietary

The benefits and harms of broccoli

The beneficial and harmful properties of broccoli are presented in the table:

Principles of cooking broccoli in a slow cooker

The inflorescences are mainly used for preparing various dishes, but sometimes the stems of the vegetable are also used. The stems are peeled with a regular potato peeler and added to soups, casseroles, side dishes and other dishes.

Broccoli (recipes for cooking in a slow cooker are different) is prepared in the following ways:

1. They cook. Cabbage inflorescences are immersed in boiling water for several minutes. Place in a colander and douse with cold water. The broth is poured out. It cannot be used for further preparation due to the content of harmful substances.
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2. Steamed. Average cooking time 10-12 minutes. This method is suitable for people on a strict diet.
3. Bake. Cabbage is used as one of the components of the casserole. Other vegetables are added to it, as well as fish or minced meat.
4. Blanch. Cooking time for inflorescences: 3 minutes. The stems are cooked a little longer - 5 minutes.

Sometimes the vegetable is consumed raw and used as one of the ingredients for salads. Cabbage retains maximum benefits if it is steamed in a double boiler or in a slow cooker. Broccoli is often served with mustard, vegetable and olive oil, natural yogurt, lemon juice, and sour cream.

The product is stored in the refrigerator for 7 days. In order to preserve cabbage for as long as possible, it must be placed in an airtight container and placed in the refrigerator. To preserve cabbage from harvest until winter, it can be frozen by first dividing it into inflorescences. Frozen vegetables last for about 6 months.

Steamed broccoli in a slow cooker

Compound:

• broccoli – 0.2-0.25 kg;
• water – 0.5 l;
• cream cheese (optional) – 50 g;
• salt or soy sauce - to taste;
• cream (optional) – 40 ml;
• fresh herbs, spices - to taste.

Cooking method:

• Salt the prepared broccoli florets or pour soy sauce on them and place them in a multicooker rack designed for steaming foods.
• Pour water into the main bowl and replace the grate.
• Turn on the multicooker in steam mode for 15 minutes.
• Dip the inflorescences in cold water, place in a colander, and let the water drain.

Broccoli with sour cream

Broccoli (recipes for cooking in a slow cooker have a lot of options) cooks quickly and does not require much time for additional preparation.

Ingredients:

• broccoli cabbage – 500 g;
• sour cream (fat content 15%) – 200 ml;
• diluted mustard - 1 tsp;
• parsley – 3 sprigs;
• lemon juice – 1 tbsp. l.;
• salt to taste;
• fresh garlic – 2 cloves;
• sugar – 1 tsp;
• spices to taste.

  
  Broccoli is a good way to start eating healthy. Recipes with sour cream will replace a high-calorie dinner.

Cooking steps:

1. The recipe can use either frozen or fresh vegetables. Rinse the head of cabbage in cold water, thoroughly shake off any drops and divide into several inflorescence parts. The stems do not need to be removed.
2. Boil water in a multicooker bowl, add salt and boil the cabbage inflorescences for 3-5 minutes. You need to select the “Cooking” mode. You need to cook with the lid open. Immediately after cooking, drain the water and rinse the inflorescences with water. It is important not to overcook the vegetable, otherwise the dish will not work.
3. Place low-fat sour cream in a container. Chop the parsley and add to the sour cream. Pour in lemon juice, add garlic, passed through a press, mustard, sugar.
4. Add salt, spices as desired (pepper, coriander, nutmeg).
5. Combine ingredients, stirring sauce.
6. Place the boiled broccoli in a flat dish and pour in sour cream sauce. Mix well so that each floret is thoroughly coated with the sauce.
7. Serve the dish as an appetizer.

Delicious omelet with broccoli and cauliflower

One of the traditional breakfast dishes is an omelet, which can be diluted with asparagus cabbage. The result will be an original dish that will diversify the menu.

Ingredients:

• broccoli – 100 g,
• cauliflower – 100 g;
• egg – 2 pcs.;
• milk – 150 ml;
• butter – 1 tsp;
• water – 1 l;
• hard cheese – 50 g;
• herbs, spices as desired.

It is more convenient to take frozen vegetables, they are immediately ready for cooking, this is important in the morning.

1. Place the cabbage heads in the steam container of the multicooker and steam for 10 minutes.
2. Beat the milk with the eggs, adding salt, pepper, and herbs.
3. We take out the steamed cabbage, pour out the water, grease the bowl with oil, and load everything back.
4. Pour in the milk-egg mixture and turn on the “Baking” mode for 20 minutes.
5. At the end, distribute the grated cheese over the entire surface, close the lid, and leave for five minutes.

A delicious broccoli and cauliflower omelette can be eaten hot or cold, for breakfast and lunch, at home or outdoors.

This is interesting: how to cook broccoli deliciously

Bread Crusted Broccoli

Breading makes the vegetable crispy and appetizing.

Ingredients:

• broccoli – 700 g;

• eggs – 2 pcs.;
• premium flour – 50 g;
• crackers – 70 g;
• nutmeg - a pinch;
• spices to taste (pepper, coriander);
• salt to taste;
• garlic – 2 teeth;
• olive oil – 1 tbsp.

Cooking option:

1. Disassemble the cabbage into small inflorescences, removing parts unsuitable for consumption. For production, it is recommended to take fresh or frozen cabbage.
2. Boil water and lightly salt it. Dip the inflorescences into the boiling liquid. Boil for 3-5 minutes. The finished vegetable should not be too soft, as it will be difficult to fry.
3. It's best to make your own breadcrumbs. To do this, you will need to dry the bread crumbs in the oven and then grind them in a blender bowl or simply place the crackers in a bag and roll them out with a rolling pin.
4. Break the eggs into a bowl and beat with a whisk or mixer until foam forms. Add salt, nutmeg, chopped garlic and spices, mix everything together. Add flour and whisk a little.
5. Heat a container with vegetable oil. Dip the broccoli floret into the egg mixture and then roll in crushed breadcrumbs.

6. Place the prepared vegetables in a container with oil and cook until light golden brown. Do not fry cabbage over high heat.
7. Place the finished inflorescences on a paper napkin to absorb excess fat.
8. Breaded broccoli is served with fresh vegetables, salad, and also with meat or fish.

How to cook broccoli in a slow cooker

Such a tasty and healthy dish as broccoli can be prepared in a slow cooker. It is important to do this correctly so that the beneficial properties of the vegetable are preserved. One kilogram of fresh broccoli needs to be disassembled into inflorescences (you can take a frozen vegetable). Place in a slow cooker, add 1 tbsp. a spoonful of vegetable oil. It is better to use refined, it has no odor, which will preserve the aroma of vegetables. Cut a small piece of butter into pieces and place on top of the cabbage. Pour in 100-150 ml of water, salt and pepper to taste. Cook with the lid closed, setting the “Pilaf” program. Leave the cooking time unchanged: 20 – 25 minutes. There is no need to open the slow cooker to stir vegetables. During this time the dish will be ready. Light, pleasant to taste, it is ideal for meat.

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Broccoli baked with chicken

Ingredients:

• chicken (fillet) – 250 g;
• broccoli (fresh or frozen) – 250 g;
• Russian or other hard cheese – 100 g;
• white onion – 1 pc.;
• salt to taste;
• black pepper to taste;
• cream 10% - 200 ml.

Cooking steps:

1. Boil water with salt, add the breast and boil until tender. It is important to remove the skin as it will not be used. This will take about half an hour. Drain the resulting broth or use it in other dishes. Let the meat cool.
2. Divide the broccoli into small pieces. Place them in boiling water and cook until half cooked. It is important not to overcook the vegetable, as this may result in unnecessary puree. If desired, you can use another method of preparing the vegetable: steam it in a slow cooker, then the risk of overcooking becomes minimal. To do this, water is poured into the multicooker, salt is added, and a special grill is installed on top, on which the inflorescences are laid out. The multicooker must be closed during cooking.
3. Divide the chicken fillet into small plates or cubes.

4. Chop the onion. Sauté in hot oil until soft.
5. Grease the multicooker bowl with any oil. Place the broccoli down, then the onion and fillet. Mix the ingredients together.
6. Grate hard cheese. Stir in cream. Add pepper and salt. Pour the mixture over the mixture prepared in the slow cooker. Bake in the “Casserole” mode.
7. The dish is served warm.

Broccoli with mushrooms in a slow cooker

5 ingredients 1 hour 0 min

First of all, let's deal with potatoes. Peel the tubers with a knife or vegetable peeler. Wash the potatoes thoroughly and cut them into slices half a centimeter wide.

Wash the mushrooms thoroughly with water. We remove dust and dirt from them. Any type of mushroom is suitable here - oyster mushrooms, honey mushrooms and others. Traditionally, I used champignons; children love them very much. Cutting mushrooms...

tags: for lunch vegetables broccoli mushrooms hot dishes

Recipe with garlic

Broccoli (recipes for cooking in a slow cooker are varied) can be cooked with a sauce made from aromatic garlic oil.

Ingredients:

• Broccoli (frozen or fresh) – 500 g;
• Garlic – 3 cloves;
• Soy sauce – 1 tbsp. l.;
• Lemon juice – 1 tbsp. l.;
• Vegetable oil – 1 tbsp. l.;
• Sesame seed – 1 tbsp.

Cooking method:

1. Divide the broccoli into florets without cutting the stems. Rinse in cool water. Remove stale parts, if any.
2. Boil water, add salt and boil cabbage in it for about 3-4 minutes. The florets should be slightly crispy and not overcooked.
3. Fry sesame seeds in a dry frying pan.

4. Heat vegetable oil in a saucepan and add garlic squeezed through a press. Fry the garlic for a couple of minutes so that it releases its aroma into the oil.
5. Gently pour lemon juice and soy sauce into the oil and heat for a couple of minutes on low heat.
6. Place broccoli in a bowl, pour over the resulting garlic sauce, sprinkle with sesame seeds.
7. This dish goes well with meat and fish.

Steamed with cheese sauce

There are a lot of recipes for cooking broccoli in a slow cooker, including a dish with cheese sauce.

Ingredients:

• fresh broccoli – 450 g;
• hard cheese (Gouda, Russian) – 60 g;
• sour cream 15% - 80 ml;
• butter – 1 tbsp. l.;
• salt to taste;
• ground black pepper to taste;
• parsley - 3 sprigs.

Cooking option:

1. Rinse the broccoli and dry with a paper towel. Divide into inflorescences.
2. Pour water into the multicooker bowl, lightly add salt and set to “Steam” mode. Place the inflorescences on a special grid. Cover the multicooker with a lid and cook for 5-8 minutes. The cabbage should be soft, but not mashed. Place the finished cabbage on a plate.
3. For the sauce: grate the cheese onto a plate. It is important to perform this step shortly before use, as the cheese will quickly dry out and become unsuitable for cooking. If you grate the cheese in advance, then the container with it should be wrapped in cling film and stored in the refrigerator until use.
4. Place sour cream in a free bowl, add a pinch of salt and ground black pepper. Finely chop the parsley and add to the sour cream. Mix thoroughly and add all the cheese. You should get a homogeneous mixture.

5. Pour the resulting sauce over the broccoli and serve.
6. You can use another method. To do this, place the steamed broccoli in a multicooker bowl greased with butter. Pour the resulting cheese and sour cream sauce over the vegetables and bake in the “Casserole” mode.

Steamed broccoli in a slow cooker

It is good to cook broccoli in a slow cooker, setting the “Steam” mode. The recipe is simple and quite quick. At the same time, the greatest amount of nutrients and vitamins is preserved.

Ingredients:

• broccoli – 1 kg;
• water – 0.5 l;
• salt, spices (pepper, etc.).

Cooking method:

1. The cabbage is separated into inflorescences with a sharp knife, thoroughly washed with water, and dried.
2. Season with salt, pepper or other spices.
3. Place in a special container designed for steaming.
4. Pour 0.5 liters of water into the multicooker bowl and place a container of broccoli on top.
5. Close the lid and set the “Steam” program.
6. Cook for 10-15 minutes, serve as a side dish for fish dishes and meat.

Broccoli baked in an omelette

This dish option is well suited as a breakfast for people on a diet.

Ingredients:

• broccoli – 200 g;
• chicken eggs – 5 pcs.;
• milk – 100 ml;
• hard cheese – 80 g;
• salt to taste.

Cooking option:

1. Wash the broccoli, place on a cutting board and divide into florets.
2. You can pre-prepare cabbage in 3 ways: boil in water, steam, or blanch. In any case, broccoli cooks quickly, so you need to finish preparing it on time.
3. Beat the eggs with a whisk, add salt and pepper. Add milk and beat again.
4. Grease the multicooker container with any oil. Place the cabbage down, placing it at some distance from each other. Pour the egg mixture on top and select “Baking” from the menu. Cook for 12-15 minutes. As soon as the multicooker beeps, the omelette is ready, but it needs to stand without opening the lid for another 5 minutes. After this, serve the dish to the table.

Broccoli casserole in a slow cooker

Baked vegetables are much healthier than fried vegetables in vegetable oil. They may be less concentrated, but they do not contain carcinogens harmful to the body. Broccoli casserole cooked in a slow cooker is an uncomplicated dish that requires a minimum of time and effort. Place chopped sausages and prepared vegetables: cabbage, onions, tomatoes in a multicooker bowl, pour cheese and milk dressing. Bake for about 40-45 minutes, “Baking” mode. You will need to open the multicooker once to sprinkle the casserole with grated cheese.

The dish is designed for 6 servings.

Ingredients:

• broccoli – 0.5 kg;
• onion – 1 pc.;
• tomatoes – 2-3 pcs.;
• sausages – 2 pcs.;
• eggs – 2 pcs.;
• milk – 200 g;
• hard cheese – 200 g;
• salt, spices - to taste.

Cooking method:

1. Wash fresh or defrosted broccoli and divide into florets using a sharp knife. Leave to dry slightly.
2. In a bowl, beat the eggs with a whisk or fork. Pour in milk, salt and pepper, and add spices if desired.
3. Add approximately half the amount of cheese, coarsely grated, to the milk mixture. Set aside the remaining cheese for now; it will be used for topping.
4. Peel the onion and chop (you can use green or any other type of onion).
5. Cut sausages and tomatoes into slices.
6. Place cabbage at the bottom of the bowl, add chopped onions, sausages, and tomatoes on top. Pour mixture of eggs, cheese and milk.
7. Place the bowl in the multicooker and set the “Baking” mode. You can use the “Extinguishing” mode.
8. After 20 minutes, you need to open the multicooker, sprinkle the vegetables with grated cheese, then cook the dish for another 20 minutes.

Casserole with broccoli, tomatoes and cheese, covered with a delicious crust, smells and looks delicious.

Broccoli and cauliflower soup in a slow cooker

You can make broccoli soup using meat or vegetable broth.

Ingredients:

• meat/vegetable/fish broth – 500 ml;
• fresh broccoli (frozen) – 180 g;
• cauliflower – 180 g;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• cream – 70 ml;
• olive oil – 2 tbsp. l.;
• Russian cheese – 30 g;
• salt to taste;
• garlic – 1 tooth.

Cooking option:

1. Peel the potatoes and cut into small cubes. Chop the onion and garlic.
2. Pour a little vegetable oil into the multicooker container. Enable the “Frying” operation. Once the oil is hot, add the potatoes, onions and garlic. Cook with the lid open for about 3-4 minutes.
3. Prepare the cabbage. Divide 2 types of cabbage into inflorescences.
4. Place the cabbage in a slow cooker, add broth (water if there is no broth) and cook, selecting the “Cooking” menu, until all vegetables are soft.
5. Place grated cheese into the prepared dish. Puree the mixture using an immersion blender. Pour in the cream and stir.
6. The soup is served warm with croutons or garlic croutons, sprinkled with parsley or dill.

You can add other vegetables to this soup, for example: bell pepper, zucchini, eggplant. Broccoli is used in many slow cooker recipes and adds not only a unique taste to dishes, but also provides them with useful substances. By consuming vegetables regularly, you can reduce the risk of developing cancer and cardiovascular diseases.

Article design: Anna Vinnitskaya

How to cook broccoli in a slow cooker

1. At the preparation stage, the head of broccoli is disassembled into inflorescences.
2. To make cabbage tastier, immerse it in boiling water for 1 - 2 minutes. Then add 1 tsp. salt and 0.5 tsp. citric acid (per 1.5 liters of liquid).
3. The broccoli boiled in this way is placed in a colander and immersed in ice water. As a result, it becomes softer, but at the same time retains its rich green color. After this treatment, the cabbage is prepared as stated in the selected recipe.
4. Place frozen broccoli in a colander and wait until it thaws. A vegetable that has been stored in the freezer retains its vitamins and taste, no worse than raw cabbage.
5. To process broccoli in a multicooker, use the “Baking”, “Frying” and “Steaming” modes.
6. The taste of cabbage will become brighter and more interesting if you flavor the finished dish with sour cream, mustard, garlic, butter, cream, and breadcrumbs of your choice.
7. Broccoli makes an excellent company with cauliflower, carrots and onions - why not the basis for a dietary dish?
8. Oregano, sage, rosemary, marjoram, and nutmeg are ideal spices for broccoli dishes.