Best 9 Dilled Broccoli And Leek Puree Recipes

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

BROCCOLI, LEEK, AND POTATO SOUP

Steps:

• Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
• Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

BROCCOLI-DILL PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
• Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
• While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
• Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.

BROCCOLI & CAULIFLOWER STEM AND LEEK SAUTé RECIPE BY TASTY

Steps:

• Shave the stems of the broccoli and cauliflower with a box grater.
• Chop the top half of the leek.
• Heat the oil in a medium frying pan until shimmering], then add the broccoli, cauliflower, leeks, salt, and pepper. Cook the vegetables for 5 minutes until tender.
• Serve over salad, on bagels, or mixed in with any base you like.
• Enjoy!

DILLED BROCCOLI AND LEEK PUREE

Steps:

• Melt butter in large skillet over medium heat, Stir in leeks, Cover and cook until soft, stirring often ( 15 min) Quarter potato, in lg suace pan with salted water for about 15 min) Add broccoli stems in to salted water for 5 min. Then put in flourets for 5 min) Drain and place in food processor. Add leek mixture, puree until smooth. Add ream and dill. season with salt and pepper. Casserole dish into over just to warm.

PUREE DE POIREAUX (LEEKS PUREE)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

DILLED BROCCOLI

Steps:

• Cut or break off broccoli florets-- set aside.
• Mix remaining ingredients until sugar and salt dissolves (Do NOT use a metal bowl).
• Pour marinade over broccoli and let marinate overnight.

DILLED BROCCOLI AND LEEK PUREE

Steps:

• 1. Melt butter in large skillet over medium heat. 2. Add onions/leeks to skillet. Cover and cook till very soft about 20 minutes. Stir often to prevent burning. 3. Cook potato in saucepan full of boiling salted water until almost tender about 15 minutes. 4. Add broccoli stems to water and cook 5 minutes. Add florets and cook until all vegetable are tender, about 5 minutes longer. 5. Drain vegetables well and transfer to a food processor. 6. Add the onion/leek mixture and puree until smooth. 7. Add cream and dill and stir to blend. Season with salt and pepper.

BROCCOLI AND LEEK PUREE

Steps:

• Melt the butter in a large pan.
• Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
• Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
• Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
• Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
• Blend until smooth and then return to a clean pan.
• Stir in the cream, season to taste and re-heat gently just before serving.