Broccoli With Creamy Almond Sauce Recipes

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING

Steps:

• Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
• Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
• In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
• To make pan-fried crunchy shallots:.
• Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

ALMOND BROCCOLI IN SHERRY SAUCE

Steps:

• Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.
• Dissolve bouillon cube in 3/4 cup boiling water.
• Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.
• Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
• Bake at 375° for 20 minutes or until bubbly.

BROCCOLINI WITH CREAMY LEMON SAUCE

Steps:

• Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
• Drain well.
• To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
• Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
• Serve warm.

BROCCOLI WITH LEMON GARLIC ALMOND BUTTER

Steps:

• Steam or boil broccoli until tender, about 8 minutes and drain.
• In a small saucepan, melt butter over medium low heat and add garlic.
• Remove from heat and let steep for about 5 minutes.
• Remove garlic, if desired, then stir in almonds and place over low heat again.
• Add lemon juice and zest and pour over hot broccoli.

BROCCOLI IN CREAM

Steps:

• Wash broccoli and trim stems.
• Cut stalks about the size or you thumb.
• Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
• Drain immediately and set on paper towelling to dry.
• Place on serving dish and top with Cream Sauce.
• Cream Sauce:.
• Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
• Do not bring to boil.