Broccoli with Walnut-Garlic Browned Butter Sauce

10 03 2010
This is the final recipe to be posted from the first cooking class. I taught the students about browning butter to make a rich and simple sauce for steamed broccoli. This would be good on asparagus, cauliflower and broccoli rabe as well.

1/3 cup butter

5 large garlic cloves, peeled and very thinly sliced

1/2 cup walnuts, chopped

1 head broccoli, cut into florets

sea salt and freshly ground black pepper to taste

Heat the butter in a small skillet until the foam subsides. Add in the garlic slices and saute until garlic begins to brown. Then add in the chopped walnuts and brown them as well. The butter should begin to brown throughout this process.  Season with salt and pepper.

Steam the broccoli and serve topped with the galicky-nutty butter.


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