Email to Stella      

Broccoli With Sliced Almonds

Source of Recipe

Williams-Sonoma Kitchen Library: Chuck Williams' Thanksgiving & Christmas


List of Ingredients

2 lb To 3 lb broccoli, depending
Upon the number of people
Being served
-ice water
1/3 c Sliced almonds
1/4 c Unsalted butter
2 ts Salt
Freshly grated nutmeg



Recipe

Broccoli is always a good accompaniment to poultry. If the stems are thick, you will need to peel them so they will be tender enough to cook along with the florets. Be sure to crisp the broccoli in ice water before cooking. The ice water step is important because broccoli loses moisture after it is picked and the cold bath ensures it remains crisp during cooking.

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-to-1-inch 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 degrees. 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.