Buttery Broccoli With Parsley Recipes

Steps:

• Combine broccoli rabe and 1/2 cup water in large pot. Sprinkle with salt. Bring to simmer over medium-high heat. Cover and simmer until broccoli rabe wilts, about 3 minutes. Uncover and simmer until broccoli rabe is tender and water evaporates, about 4 minutes. Add parsley butter to pot and toss to coat. Season to taste with salt and pepper. Place in bowl and serve immediately.

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli; cover, and steam until tender, 6 to 8 minutes. Remove basket, pour off water, and return broccoli to pan. Toss with butter, parsley, and vinegar. Season with salt and pepper.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

Steps:

• Cut the broccoli into florets, discarding stems or reserving for another use.
• Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
• Add salt and pepper to taste.
• Stir florets to coat with sauce and serve.

Steps:

• Trim bottom inch off broccoli stalks and discard. Cut each stalk crosswise into 3 pieces.
• Cut topmost piece of each stalk into small flowerets. Cut remaining pieces into fine julienne. Put all into cold water for at least 1/2 hour to refresh them.
• Bring suitably large steamer of water to boil, add all broccoli and steam, covered, for 5 minutes, tossing from top to bottom a few times.
• When just barely tender, remove to collander, spray liberally with cold water and drain.
• When ready to serve, melt butter in skillet and toss broccoli with salt and pepper to taste, until heated through.

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.