BROCCOLI IN ORANGE SHALLOT BUTTER
This is a bit fussier to make than steamed or microwaved broccoli but it sure is worth the little bit of extra effort.
Provided by Tebo3759
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli in boiling salted water until tender but firm (about 5 minutes).
- Drain, run under cold water and pat dry.
- Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons.
- Add butter and orange peel.
- Cook until butter has melted.
- Add broccoli and cook until heated through.
- Add salt and pepper to taste and serve immediately.
SOFT BUTTERED BROCCOLI
While high heat roasting might remain the gold standard for cooking most vegetables, there are some that benefit from steaming for a few minutes longer than you'd think necessary. Overcooked broccoli takes on a soft and almost creamy texture when steamed and slathered with salty butter.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.
BROCCOLI WITH FRIED SHALLOTS AND OLIVES
The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
- Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
- Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams
SAUTEED BROCCOLI WITH LEMON
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute.
- Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest.
- Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.
BABY BROCCOLI WITH ORANGE SAUCE
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
- Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.
Nutrition Facts : Calories 71 g, Protein 4 g
ORANGE-SHALLOT BUTTER
Serve this savory compound butter with chef Alex Guarnaschelli's Boneless Turkey Roulade.
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine butter, shallots, orange zest, sage, and salt. Stir until well combined.
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