Adventures Recipes

Monday, March 13, 2006

Broccoli with Lemon and Pecans

Broccoli with Lemon and Pecans
adapted from Cook's Country, sample issue

3 tablespoons unsalted butter
1/2 cup pecans, finely chopped
1 teaspoon lemon zest, grated
2 teaspoons fresh lemon juice
coarse salt, to taste
pepper, to taste
1 1/2 pounds broccoli, prepared

1. Heat butter in a medium nonstick skillet over medium heat. Add pecans and cook, stirring constantly, until butter turns golden and nuts become fragrant. Stir in lemon zest and juice. Scrape into a large serving dish. Season with salt and pepper.
2. Prepare broccoli by cutting florets into uniform pieces. Trim and peel stalks and cut into small coins as desired. Bring 1 cup water and 1/2 teaspoon salt to a boil over high heat. Add broccoli stalks and place florets on top of stalks so they sit just above the water. Cover and cook until broccoli is bright green, 3 to 4 minutes. Drain thoroughly.
3. Toss hot broccoli with nut mixture in serving dish until evenly coated. Adjust seasonings and serve.


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