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    What is the best way to prepare frozen broccoli?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way to prepare frozen broccoli?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to prepare frozen broccoli?),it will help you,my kids.

I bought a bag of frozen broccoli and I don't know what is the best way to cook it. Should I defrost them and eat, or do I have to boil them? If I boil them will they lose all the vitamins? Thanks.

Answers:
The best way I've found to cook frozen broccoli and not lose the vitamins is to steam it. I put a little water on the bottom of a pan, place a steamer basket in the pan (they're really cheap if you haven't one already, can get them at just about any store), then put in your broccoli and put the lid on the pan. I cook mine on med-high heat, and I'd say check them after 7 or 8 minutes to make sure they are as soft as you want them. Hope that helps!!

Other Answers:
Defrost and sautee in garlic, onion and put oyster sauce and button mushroom.

PASTA PRIMAVERA PRONTO
Packed with springtime vegetables, this meal is a quick fix for the winter blues.
1 (1-lb) bag frozen broccoli florets
10 oz frozen cut haricots verts or green beans
1 cup frozen shelled edamame or baby lima beans (5 oz)
1 lb dried fettuccine
1/4 cup olive oil
6 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1/2 cup frozen chopped onions (3 oz)
2 cups cherry or grape tomatoes (1/2 lb), halved lengthwise
2 tablespoons unsalted butter
1/4 cup finely grated Parmigiano-Reggiano

Accompaniment: finely grated Parmigiano-Reggiano



Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.

Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.

Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.

Makes 4 servings.
Gourmet
Source(s):
http://www.epicurious.com/recipes/recipe_views/views/233800

i go the easy route. thaw it some then, you put water in pan with salt heat to boilingand cover its steaming it. to get the full vitiamin affect you really should go with fresh. if i use frozen i put it over rice for a quick easy meal. Your Welcome Hi There

As with all frozen foot simply bring a pan of salted water to the boil and place in for 8 Min's or until crisp
drain add freshly ground black pepper and a little coarse sea salt. place a generous knob of garlic butter on top and serve.

Stay healthy

Dirky

Try out these two delicious recipes:

1- Broccoli cream soup with pine nuts

Cuisine French
Main ingredients Broccoli, Chicken broth, Cream, Oregano, Pine nuts
Time of preparation 10 Minutes
Time of cooking 20 Minutes
Serving 4

Ingredients 600 g Broccoli , frozen
1 Onion , finely chopped
2 tbsp Butter
2 Garlic Cloves , crushed
3 cups Chicken Broth , or meat broth
3/4 cup Double Cream
1/2 tsp Oregano , or thyme, dried and crushed
3 tbsp Pine Nuts
Salt and Pepper

Directions
Leave a few broccoli florets and cut the others each one into 3-4 pieces. Fry pine nuts in 1/2 tbsp butter until just golden.
In a deep pan, melt remaining butter. Add onion and chopped broccoli and stir for 5 minutes.
Add garlic and stir. Add broth and little salt and pepper and bring to boil. Reduce heat and simmer for 15 minutes.
Pour components of pan into a blender and blend over high speed until smooth. Return to a clean pan and heat gently over low heat. Add some water if texture is too thick.
Stir in cream, oregano or thyme and reserved broccoli florets.
Take off heat and pour into a serving bowl and sprinkle over pine nuts. Serve immediately.

2- Broccoli pie

This is a very different style of pie in terms of pastry used, filling mixture, and how it looks at the end. Truly original and definitely worth trying.
Cuisine International
Main ingredients Phyllo pastry, Broccoli, Cheese
Time of preparation 40 Minutes
Time of cooking 1 Hour(s), 0 Minute(s)
Serving 8

Directions
Cut broccoli into small florets. Boil in water until tender. Drain and leave to cool.
In a skillet, heat corn oil. Add spring onions until golden stirring constantly.
In a bowl, add broccoli, green onions, cottage, mozzarella and feta cheese, dill, salt and pepper.
Brush a rectangular baking dish with oil. Pick a baking dish that is smaller than the size of phyllo pastry sheets.
Line the base of pan with phyllo pastry. Leave the sides hanging out of the pan. Put another layer of phyllo pastry and brush with oil and leave hanging out of pan. Repeat with remaining sheets (except the last one) layering them on top of each other.
Add broccoli mixture. Fold the over hanging sides of sheets over filling (they will not cover filling completely). Brush sheets surface with oil.
Brush the last sheet of phyllo pastry with oil from both sides. Place in the center of pie that is not covered with phyllo sheets.
Heat oven to 200 C. Bake in oven for 30-40 minutes or until golden. Remove from oven. Garnish with cherry tomato slices. Serve immediately.
Source(s):
www.wasfasahla.com go by the directions on the box.



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