Broccoli with Brown Butter and Lemon
Serves 4 to 6
This recipe is like regular buttered broccoli except that the butter is browned. It is a quick, easy and delicious side dish for a special occasion or entertaining when you want something a little different. The recipe is based on one from a Julia Child cookbook.
- 1 large bunch broccoli (see notes below)
- 4 tablespoons butter, preferably unsalted
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
Clean the broccoli. Remove the dry, tough end of the stems. Slice the remaining stems into 1/2-inch pieces and cut the tops into florets. Cook in lightly salted water to desired doneness. Meanwhile brown butter in a small saucepan, being careful not to burn. Add lemon juice. Drain the broccoli, then add the butter sauce, salt, pepper and toss well to combine. Serve immediately.
Notes: For a more elegant presentation, purchase broccoli crowns and just use the florets. Save the stems to add to a soup or vegetable stock. The original recipe called for twice the amount of butter. It was very good, but four tablespoons gives plenty of browned butter flavor without being too rich. The choice is yours.