This quick, tasty and easy recipe is from Gourmet.
The nuts, together with lemon makes the broccoli so much more edible, and it's really fast.
The water that you use to cook the broccoli in can be saved and used as a vegetable broth, it is packed with vitamins.
Enjoy:)
BROCCOLI ALMONDINE
Ingredients:
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Directions:
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
Makes 4 to 6 (side dish) servings
Per serving:
Calories: 195
Fat: 15 g
Carbs: 12 g
Protein: 6 g
The nuts, together with lemon makes the broccoli so much more edible, and it's really fast.
The water that you use to cook the broccoli in can be saved and used as a vegetable broth, it is packed with vitamins.
Enjoy:)
BROCCOLI ALMONDINE
Ingredients:
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Directions:
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
Makes 4 to 6 (side dish) servings
Per serving:
Calories: 195
Fat: 15 g
Carbs: 12 g
Protein: 6 g
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