This is quick to prepare and absolutely delicious. When I brought dinner to my friend Pat when she was ill awhile back, this was the one recipe she asked for. Chopping the walnuts finely will help them cling to the broccoli. You can prepare the walnut butter sauce while the broccoli is cooking.
3 Tbs. unsalted butter
1/2 cup walnuts, chopped fine
1 tsp. grated zest and
2 tsp. juice from one lemon
salt and pepper
1 1/2 pounds broccoli florets
Heat the butter in a medium nonstick skillet over medium heat until foaming. Add walnuts and cook, stirring constantly, until butter turns golden brown, 1 1/2 to 2 minutes .(Don’t let it burn). Remove from heat and stir in lemon zest and juice. Scrape into a large bowl and season with salt and pepper.
Meanwhile boil or steam the broccoli until bright green and just tender, 3 to 4 minutes if boiling, or longer if steaming. Drain thoroughly. Toss the hot broccoli with the nut mixture until evenly coated. Adjust seasonings with salt and pepper. Serves 4
{ 2 comments… read them below or add one }
Very good! It’s very like a recipe my Mom used to entice us to eat broccoli. She added a little dijon mustard to the butter while in the pan! It is an heirloom recipe for us and poetry has even been written about it.
Poetry about broccoli! I would so love to read that! What a compliment to a cook…..