Sunday, October 9, 2011
Broccoli in Shallot Butter
I usually cook my broccoli in olive oil, but now and then I crave a change of pace and make this recipe. The sweetness of the butter and the mild onion flavor of the shallots complement the broccoli beautifully.
This recipe doesn't use too much butter, so it still fits well into a healthy Mediterranean diet when used in moderation.
4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons butter
2 tablespoons minced shallot
Salt and freshly ground black pepper to taste
Blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.
In a large skillet, heat the butter over medium heat. Add the shallot and saute for 2-3 minutes, until the shallot is soft and fragrant.
Add the broccoli to the skillet, and season with salt and pepper to taste.
Saute over medium to medium-high heat for 3-5 minutes to to heat the broccoli and blend the flavors.
-- 2-3 servings