Brocollini With Pecan Brown Butter Recipes

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BROCCOLI WITH PECAN BROWN BUTTER



Broccoli with Pecan Brown Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 10 servings

Number Of Ingredients 9

Kosher salt
2 pounds broccoli, cut into florets
1 stick salted butter
2 shallots, chopped
3 cloves garlic, chopped
2/3 cup chopped toasted pecans
Salt and freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice

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.

BROCOLLINI WITH PECAN BROWN BUTTER



Brocollini with Pecan Brown Butter image

Provided by Bruce Aidells

Categories     Side     Sauté     Thanksgiving     Vegetarian     Low Cal     High Fiber     Pecan     Christmas Eve     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots (about 2 medium)
1 garlic clove, chopped
1/2 cup toasted pecans , coarsely chopped
Coarse kosher salt

Steps:

  • Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
  • Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.

PEANUT BUTTER BROCCOLINI



Peanut Butter Broccolini image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

2 bunches broccolini
2 tablespoons olive oil
3 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Pinch crushed red pepper
2 tablespoons crushed peanuts
Sriracha, for serving
1/4 cup fresh cilantro, roughly chopped
Lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes.
  • Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine.
  • Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges.

SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

BROCCOLI WITH BROWNED BUTTER



Broccoli with Browned Butter image

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

2 lbs broccoli
1/3 cup butter
3 cloves garlic, halved
1 tablespoon lemon juice

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

ROASTED BROCCOLINI AND LEMON WITH PARMESAN



Roasted Broccolini and Lemon With Parmesan image

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Steps:

  • Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
  • Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
  • Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams

PECAN BROCCOLI



Pecan Broccoli image

Quick, easy and delicious side dish. I found this in Southern Living, November 2005. My family loves this one!

Provided by Hey Jude

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 lb fresh broccoli florets
1 tablespoon butter
3 tablespoons chopped pecans, toasted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Arrange broccoli in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Plunge the broccoli into cold water to stop the cooking; drain.
  • Heat butter in a large nonstick skillet over medium heat 2 to 3 minutes or until melted. Add broccoli, pecans, salt and pepper. Cook, stirring gently, 2 to 3 minutes or until thoroughly heated.

Nutrition Facts : Calories 123.1, Fat 10.8, SaturatedFat 2.5, Cholesterol 7.6, Sodium 188.8, Carbohydrate 6, Fiber 1.1, Sugar 0.4, Protein 3.6

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