Steamed Broccoli With Brown Butter Sauce Recipes

BROCCOLI WITH BROWNED BUTTER

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.

PAN STEAMED BROCCOLI

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

BUTTER STEAMED BROCCOLI

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.

STEAMED BROCCOLI WITH CHEDDAR SAUCE

Steps:

• Steam broccoli; transfer to a large bowl.
• Heat butter in a small saucepan over medium heat until foamy. Whisk in flour; cook, whisking, until mixture darkens slightly, 2 to 3 minutes. Add mustard and milk; simmer, whisking, until thickened, 3 to 5 minutes. Remove from heat.
• Stir in cheese until just melted; season with salt and pepper. Pour sauce over broccoli; serve.

BROCCOLI WITH LEMON BUTTER SAUCE

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.

STEAMED BROCCOLI

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

STEAMED BROCCOLI

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.

STEAMED BROCCOLI WITH BUTTER

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.

STEAMED BROCCOLI WITH GARLIC

Steps:

• Using a paring knife, cut off and discard tough bottoms of broccoli stalks. Cut broccoli into florets.
• Place broccoli in a steamer for 3 to 4 minutes. Do not overcook.
• Heat oil in a skillet, add garlic, broccoli and salt and pepper to taste. Saute briefly, being careful not to burn garlic. Serve immediately.