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Broccoli With Sliced Almonds

Holiday.Cook's picture
Ingredients
  Broccoli 3 Pound (1-1.5 Kilogram, Depending Upon The Number Of People Being Served)
  Ice water 2 Cup (32 tbs)
  Sliced almonds 1 1⁄2 Ounce (1/3 Cup/ 45 Grams)
  Unsalted butter 2 Ounce (1/4 Cup/ 60 Grams)
  Salt 2 Tablespoon
  Freshly grated nutmeg To Taste
Directions

Using a sharp paring knife, cut off the broccoli florets from the stems.
Peel the thickest stems, removing all of the tough, stringy outer surface.
Cut into pieces 1/2-1 inch (12 mm-2.5 cm) long, depending upon the thickness of the stem.
Place in a bowl with the florets and add ice water to cover.
Set aside for 30 minutes.
Preheat an oven to 300°F (150°C).
Spread the almonds on a baking sheet and toast in the oven until just beginning to show color, 5-6 minutes.
Let cool.
Melt the butter in a small saucepan and set aside.
Fill a large pot three-fourths full with water, bring to a rapid boil and add the salt.
Drain the broccoli well and plunge it into the boiling water.
Bring back to a boil and cook, uncovered, until just tender yet still bright green and crisp, 3-5 minutes.
Drain well.
Transfer the broccoli to a serving dish.
Add the toasted almonds and a little nutmeg to the melted butter.
Spoon over the broccoli and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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