Steamed Broccoli With Brown Butter Sauce Recipes

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.

Steps:

• Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
• While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

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:

• 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.

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:

• 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.

Steps:

• Place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-6 minutes or until crisp-tender. Rinse in cold water; drain and set aside. , In a large skillet, saute the onion, celery and garlic in butter for 5 minutes or until vegetables are tender. Add the lemon zest and juice, salt, pepper and broccoli; heat through.