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This tender broccoli dish with crunchy croutons is a comforting a
Preheat your oven to 180°C (350°F).
Cut the sliced bread into small cubes.
Arrange the bread cubes on a baking sheet and lightly coat them with olive oil.
Sprinkle with salt, black pepper, smoked paprika, and Herbs of Provence.
Toss the bread cubes to ensure they are evenly coated with the oil and seasonings.
Place in the preheated oven for 10-15 minutes, baking until golden and crisp. Allow to cool before serving.
2. Prepare the Broccoli Dish:
In a large pot, heat a small amount of olive oil over medium heat.
Add the minced garlic and chopped onion. Sauté until the onion becomes translucent.
Add the chopped carrot and potatoes to the pot. Cook for a few minutes, stirring intermittently.
Add the chopped broccoli and vegetable broth (or chicken broth) to the pot.
Bring to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 15-20 minutes.
Blend the mixture to a smooth, creamy consistency using an immersion blender. Alternatively, process in batches in a regular blender until smooth.
Mix in the cream and season with salt and black pepper to your liking.
Allow the mixture to heat through, then remove from heat.
3. Finish and Serve:
Ladle the broccoli dish into serving bowls.
Sprinkle with grated Parmesan cheese and chopped parsley.
Top with the homemade croutons for added crunch.
Conclusion
This tender broccoli dish with crunchy croutons is a perfect combination of creamy and crispy textures. The rich flavors of the vegetables and the homemade croutons make this a satisfying and nutritious meal. Enjoy this delightful dish as a main course or as a comforting side dish.
nd flavorful meal that’s perfect for any day of the week. With its creamy texture and rich taste, this dish is a fantastic way to enjoy your vegetables. Topped with homemade croutons, it adds a delightful crunch that will make each bite even more enjoyable.
Ingredients
For the Broccoli Dish:
Olive oil: for sautéing
Garlic: 2-3 cloves, minced
Onion: 1, chopped
Carrot: 1, chopped
Potatoes: 3, peeled and chopped
Broccoli: 1 head, chopped
Vegetable broth: 750 ml (3 cups) (or chicken broth)
Salt and black pepper: to taste
Cream: 200 ml (1 cup)
Parmesan cheese: grated, to taste
Parsley: chopped, for garnish
For the Croutons:
Bread: sliced
Olive oil: for drizzling
Salt and black pepper: to taste
Smoked paprika: to taste
Herbs of Provence: to taste
Instructions
1. Prepare the Croutons:
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