Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- Large, thick stems from 2 bunches broccoli
- Salt, to taste
- 2 Tablespoons unsalted butter
- Fresh-grated nutmeg, to taste
- Fresh-ground black pepper, to taste
- Pimiento strips, for garnish, optional
Bring pot of salted water to boil. Add broccoli stems, return to a boil and blanch 1 minute. Immediately drain and plunge broccoli into cold water to keep stems crisp and green. Drain again.
To serve, melt butter in saute pan or skillet, add a little nutmeg, then add broccoli. Toss to coat well with butter and cook 1 to 2 minutes. Season with salt and pepper. Serve immediately in neat piles, garnished with pimiento strips.
Yield: 4 servings
Per serving: 49 calories, 73 percent calories from fat, 2 grams protein, 3 grams carbohydrates, 2 grams total fiber, 4 grams total fat, 10 milligrams cholesterol, 15 milligrams sodium.
Recipe Source: The Williams Sonoma Cookbook and Guide to Kitchenware by Chuck Williams (Random House)
Reprinted with permission.