BROCCOLI WITH LEMON BUTTER SAUCE
A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.
Provided by MARDI1030
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 137 calories, Carbohydrate 8.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 109.8 mg, Sugar 1.6 g
EASY LEMON AND GARLIC BROCCOLI
This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.
Provided by Upagainstawall
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
- While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g
BROCCOLI WITH BROWNED BUTTER
Make and share this Broccoli with Browned Butter recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Remove broccoli floweret clusters from stems.
- Separate flowerets.
- Peel stems, then cut into ½ inch thick slices.
- Steam broccoli until crisp-tender.
- Cook butter with garlic in large skillet over medium-low heat until foam subsides and butter is nut-brown.
- Immediately remove from heat and discard garlic.
- Stir in lemon juice.
- Add broccoli and toss to coat.
- Season and serve.
Nutrition Facts : Calories 144.7, Fat 10.8, SaturatedFat 6.5, Cholesterol 27.1, Sodium 122.8, Carbohydrate 10.8, Fiber 4, Sugar 2.7, Protein 4.5
BROCCOLI WITH PECAN BROWN BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
- Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.
STEAMED BROCCOLI WITH BROWN BUTTER SAUCE
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the broccoli florets in a vegetable steamer basket.
- Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
- Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.
BROCCOLI WITH LEMON BUTTER
This is a quick and easy side dish I like to make. I usually use frozen broccoli but fresh is easily substituted.
Provided by Munchkin Mama
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam broccoli until crisp-tender. (When using frozen broccoli, just put the broccoli in a bowl with about 2 T. water. Cover and microwave for about 5 minutes.) Drain and set aside.
- Combine melted butter with the rest of the ingredients.
- Toss with broccoli and serve hot.
BROWN BUTTER SAUCE WITH LEMON BEURRE MEUNIèRE
Categories Sauce Citrus Dairy Herb Vegetarian Quick & Easy Winter Gourmet
Yield Makes about 5 tablespoons
Number Of Ingredients 4
Steps:
- Cut butter into pieces and in a small heavy skillet melt over moderately low heat. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
- Serve sauce immediately.
CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
- In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
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