Broccoli with Browned Butter - Pecan Sauce
Author: Jan Tilley
Ingredients
- 1½ pounds broccoli florets
- 1 clove garlic, minced
- ½ shallot, sliced thin
- 2 tablespoons butter
- ¼ cup coarsely chopped pecans
Instructions
- Place broccoli florets in 2-quart saucepan, add water to cover and bring to a boil. Cover with lid, place over high heat and cook for 2 to 3 minutes. Drain well and set aside.
- In large skillet, over medium-high heat, melt butter and cook until butter begins to brown. Add minced garlic and shallot slices, cook 1 minute. Add in pecans and cook another 1 to 2 minutes or until toasted.
- Stir broccoli into skillet and toss gently to coat with butter sauce. Serve immediately.
Notes
Makes 4 servings
Nutrition Information
150 calories, 11 grams fat, 15 mg cholesterol, 95 mg sodium,
10 grams carbohydrate, 6 grams fiber, 6 grams protein
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