Broccolini With Pecan-brown Butter
From linspj 15 years ago
Ingredients
- 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches) shopping list
- 6 tablespoons (3/4 stick) butter shopping list
- 1/4 cup finely chopped shallots (about 2 medium) shopping list
- 1 garlic clove, chopped shopping list
- 1/2 cup toasted pecans, coarsely chopped shopping list
- Coarse kosher salt shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
You know, lin, it's funny but the first time I made "browned" butter I threw it away because I thought it was burnt! Now that I know better, I'm all about it! Great recipe. Thanks for sharing. Please accept my five.
Lorraine
lacrenshaw
in Horsham loved it
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Looks good, you have my 5!
m2googee
in Tomball loved it
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looks delicous will try thanks bunches
momo_55grandma
in Mountianview loved it
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