Broccoli With Orange Browned Butter Recipes

STEAMED BROCCOLI WITH BROWN BUTTER SAUCE

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

BROCCOLI WITH ORANGE BROWNED BUTTER

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small heavy saucepan, cook butter over medium heat for 3-4 minutes or until golden brown. Stir in the orange zest, salt and nutmeg., Drain broccoli. Add to the saucepan and toss to coat.

BROCCOLI WITH BROWNED BUTTER

Steps:

• Remove broccoli floweret clusters from stems.
• Separate flowerets.
• Peel stems, then cut into ½ inch thick slices.
• Steam broccoli until crisp-tender.
• Cook butter with garlic in large skillet over medium-low heat until foam subsides and butter is nut-brown.
• Immediately remove from heat and discard garlic.
• Stir in lemon juice.
• Add broccoli and toss to coat.
• Season and serve.

BROCCOLI WITH INFUSED BUTTER

Steps:

• Set up a steamer. Steam the broccoli florets for 3 to 5 minutes, until just slightly tender.
• In a separate small saucepan, heat the orange juice over medium-high heat. Reduce to 1/4 cup. Remove juice from heat and add butter, stirring to melt and combine thoroughly.
• Pour over the blanched broccoli and toss. Serve with the orange zest over the final served dish.

CARROTS AND BROCCOLI WITH ORANGE BROWNED BUTTER

Steps:

• 1. Place carrots in large saucepan cover with water. Bring to a boil. Reduce heat cover and simmer 3 minutes. Add broccoli cook 2 to 3 minutes or until vegetables are crisp-tender.2. Meanwhile, in small saucepan, cook butter over medium-high heat until golden brown immediately remove from heat. Add orange peel, gingerroot and orange juice mix well.3. Drain vegetables. Pour butter sauce over vegetables toss lightly to coat.Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 120 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 20 mg 7% * Sodium: 110 mg 5% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 2 g * Vitamin A: 330% * Vitamin C: 30% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 1 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Fat

SPAGHETTI FACTORY BROCCOLI, BROWNED BUTTER & MIZITHRA CHEESE

Steps:

• To brown the butter:.
• Cut up into small chunks and melt in a heavy saucepan. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.
• Drizzle over steamed broccoli.
• Top with Myzithra cheese and enjoy!

QUICK BROCCOLI WITH ORANGE SAUCE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.

ORANGE BROCCOLI

Steps:

• Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and keep warm., In the same pan, combine the butter, orange juice, orange zest and salt; heat until butter is melted. Return the broccoli to the saucepan; toss to coat. Transfer to a serving bowl; sprinkle with almonds.