Nutmeg and butter season broccoli stalks for a simple but delicious vegetable dish. If you are one to only eat the florets, you simply must try the stems. The broccoli florets have a distinctive, pungent flavor, while the stems are sweet and mild. Personally, I prefer the stems. Many markets now sell broccoli slaw, which is the pre-cut stems. If you can find it, it will save you some time.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- Large, thick stems from 2 bunches broccoli
- Water
- Salt, to taste
- 2 Tablespoons unsalted butter
- Fresh-grated nutmeg, to taste
- Fresh-ground black pepper, to taste
- Pimiento strips, for garnish, optional
Preparation:
Peel broccoli stems carefully, then cut them into thin julienne strips about 2 inches long. Place in cold water to crisp 30 minutes in refrigerator. Drain.
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.
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.
