Broccoli Cheese

broccoli cheese

There’s a new method of cooking vegetables I’ve been experimenting with for a while now. This Broccoli Cheese recipe showcases this new technique.

I’ve been calling it ‘steam frying’ and basically it involves rinsing your veg and leaving a lot of the moisture on. Then it’s about heating a little oil in a frying pan or pot, adding the veg and cooking with a lid on until the veg are tender.

I love it for a few reasons.

First it’s pretty quick.

Second it make veg taste super delicious. There’s still the bright, fresh flavours you’d normally associate with steamed veg but they’re more concentrated and have the added complexity of the pan fried notes.

I also love it because it makes an awesome one pot meal so it’s easy on the cleaning up.

The thing that makes this recipe extra tasty is to add a little chilli fire and some rich cheesey goodness. Both of which stops your broccoli from being too goody-two-shoes.

broccoli cheese
5 from 1 vote
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Broccoli Cheese

Course Lunch
Keyword broccoli, cheese
Total Time 15 minutes
Servings 2 people

Ingredients

  • 4 tablespoons olive oil or butter
  • 2 heads broccoli
  • 2-6 small red chilli peppers eg. serrano optional
  • 4 large handfuls grated cheese

Instructions

  1. Heat oil in a frying pan or skillet over a medium heat.
  2. Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like. Finely chop the chilli (if using).
  3. Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.
  4. Add cheese and stir until well combined and just melted. Serve hot.
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Variations for Broccoli Cheese

different veg – also great with cauliflower or broccolini.

paleo (grain, legume & dairy-free)dairy-free pesto, almond hummus or chopped nuts such as cashews.

carb lovers / more substantial – toss in cooked pasta and some toasted pine nuts, or a little cooked quinoa, cous cous or a poached egg or toss in a drained can of chickpeas and add a little more cheese.

more substantial (low carb) – add roast almonds, pinenuts or other nuts or serve with poached or fried eggs. I also love it with sardines or tuna.

carnivore – add bacon. Or serve as a side to a well grilled juicy steak, sausages or chicken breast.

different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.

more veg – serve with cauliflower ‘rice’ or soften an onion first. Serve with soft herbs.

herby – toss in some parsley, coriander (cilantro) or basil just before serving.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

cheese – most hard cheese will keep for weeks or even months if wrapped in baking paper and stored in an airtight container or plastic bag in the fridge. For longer storage pop in the freezer.

Prepare Ahead?

Cook broccoli as per the recipe but don’t add the cheese. Cooked broccoli will keep in the fridge for a week or can be frozen. To serve warm in a pan with a little oil then add cheese.

broccoli cheese

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Have fun in the kitchen!

With love,
Jules x

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12 Comments

  • I’m glad you’ve discovered this new way of (LOL what I call it) stir-steaming, about time Luv, I’ve been doing this for years!

  • I’m glad to see you doing what I’ve been doing for years because it never even occurred to me to dry my vegetables…(who has time for that? What do you dry them with?) and it’s so easy to just throw everything in a pan. I honestly think I eat a variation of this 3-4 times a week, but now I don’t have to feel guilty about it anymore: since a person who actually knows how to cook well and makes delicious things does it too! Thanks! :)

  • Just cooked up a half batch of your cheesy broccoli + added in a tea spoon of homemade tomato pesto with the chilli, for my next two lunches, with a side of moroccan couscous and a boiled egg for protein! yummo! I wish it was tomorrow, lunchtime already!

  • I actually have the same approach with different way: I start by frying with little oil, then when the pan gets hotter and things start to fry add just a little bit of water (often also turn the heat down a bit). This hack started since I always forgot to turn down the heat after the pan had warmed up and there was severe risk of burning something…but I quickly noticed it does work wonders and requires less burning of anything.
    It’s still a great invention :)

  • I know what you mean about Google. It used to be that whenever I had a “new” idea for a dish, especially a dessert, I could look on Google for recipes for the different elements to be combined in my “new” way. Now, as often as not, I find a full-blown recipe for the whole thing. Sigh.

  • I am anxious to try this recipe, I love Broccoli and the comment that Laura made adding pesto sounds delicious to me . . I will give this recipe a try. ;v)

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