Discover the ultimate family-favorite recipe that transforms humble vegetables into a mouthwatering masterpiece! This Grandma’s Garden Broccoli Bake is more than just a dish – it’s a journey through cherished memories, packed with nutrition and irresistible flavor that will have everyone at the table asking for seconds.
Ingredients
US Measurements
- 1 large broccoli head (10.5 oz/300g), cut into florets
- 1 onion, diced
- 1 bell pepper, chopped
- 1 tomato, diced
- 2 celery stalks, finely chopped
- 2 eggs
- 2.8 oz (80g) all-purpose flour
- 2.1 oz (60g) cheese, grated
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
Sauce Ingredients
- 7 oz (200g) sour cream
- 1 cucumber, grated
- 1 garlic clove, minced
- Salt to taste
Metric Measurements
- 1 large broccoli head (300g), cut into florets
- 1 onion, diced
- 1 bell pepper, chopped
- 1 tomato, diced
- 2 celery stalks, finely chopped
- 2 eggs
- 80g all-purpose flour
- 60g cheese, grated
- 30ml olive oil
- Salt and pepper to taste
Sauce Ingredients
- 200g sour cream
- 1 cucumber, grated
- 1 garlic clove, minced
- Salt to taste
Step-by-Step Cooking Instructions
- Preheat the oven to 180°C (350°F).
- Blanch broccoli florets in boiling salted water for 2 minutes, then drain thoroughly.
- In a large mixing bowl, combine blanched broccoli with diced onion, bell pepper, tomato, and chopped celery.
- In a separate bowl, beat eggs and add salt, pepper, and flour. Mix until smooth.
- Gently fold the egg mixture into the vegetable mixture, ensuring even coating.
- Drizzle olive oil in a baking dish and spread the vegetable mixture evenly.
- Sprinkle grated cheese over the top of the dish.
- Bake for 30 minutes or until the top is golden and crispy.
- While the bake is cooking, prepare the sauce by mixing sour cream, grated cucumber, minced garlic, and salt.
- Once baked, let cool for a few minutes before serving with the cool cucumber sauce on the side.
Nutritional Information
Per Serving:
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Protein: 9g
- Fiber: 3g
- Sugar: 4g
- Sodium: 320mg
Cooking Tips and Tricks
- Ensure broccoli is well-drained to prevent a soggy bake
- Use fresh, high-quality cheese for the best flavor
- Grate the cucumber just before mixing to keep the sauce fresh
- Let the bake rest for 5-10 minutes after baking for easier serving
- Use a non-stick baking dish or line with parchment paper
Recipe Variations and Substitutions
- Use gluten-free flour for a gluten-free version
- Substitute sour cream with Greek yogurt
- Add protein by incorporating diced chicken or ham
- Try different cheese varieties like mozzarella or cheddar
- Use zucchini instead of bell pepper for variation
Frequently Asked Questions
Q: Can I make this dish vegetarian? A: The recipe is already vegetarian. To make it vegan, use plant-based egg substitute and dairy-free cheese.
Q: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Q: Can I freeze this broccoli bake? A: It’s best enjoyed fresh, but you can freeze for up to 1 month. Thaw in the refrigerator and reheat in the oven.
Q: What can I serve with this dish? A: Serve with a light salad, crusty bread, or as a side dish to grilled proteins.
Q: Is this recipe kid-friendly? A: Absolutely! The cheesy top and mild flavors make it appealing to children.
Storage and Make-Ahead Tips
- Prepare vegetables and sauce a day in advance
- Store sauce separately to maintain freshness
- Bake can be assembled and refrigerated before baking
- Best consumed within 2-3 days
- Reheat in the oven to maintain crispy texture
Enjoy this heartwarming Grandma’s Garden Broccoli Bake – a true testament to the magic of home cooking!