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Baked Broccoli

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Recipe

Try this new succulent dish that is served with bread and it's own sauce.

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
18 ounces broccoli, frozen
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1 large eggs
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8 tablespoons bread crumbs
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1 x butter
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1 x white pepper
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1 x black pepper
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7 tablespoons mayonnaise
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2 each pickles, dill
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1 teaspoon capers
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1 each anchovy fillets
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½ bn parsley leaves
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Ingredients

Amount Measure Ingredient Features
520.2 ml/g broccoli, frozen
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1 large eggs
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1.2E+2 ml bread crumbs
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1 x butter
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1 x white pepper
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1 x black pepper
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105 ml mayonnaise
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2 each pickles, dill
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5 ml capers
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1 each anchovy fillets
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0.5 bn parsley leaves
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Directions

Bring saltwater to a boil in a big pot; add the frozen broccoli, let it simmer for 10 minutes. Dry well on papertowl.

Break the eggs into a deep plate and mix well with a fork. Put the breadcrumbs into another deep plate.

Cut broccoli into little rosettes and dip first in egg, then in breadcrumbs.

Heat the butter in a big skillet; add the rosettes and fry until brown on both sides.

For the sauce; chop the pickle real fine. Cut the anchovy into little cubes. Chop up the capers finely. Mix it all with the mayonaise and season to taste. Serve the broccoli with the sauce and fresh bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 19249% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 655mg 27%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 81%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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