Broccoli - PanRoasted 'Lemon Browned Butter
By Kwasome
**ATK:Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
- 4
Ingredients
- For Broccoli
- 3 Tbs water
- 1/4 tsp table salt
- 1/8 tsp ground black pepper
- 2 Tbs vegetable oil
- 1 3/4 lbs broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
- For Sauce
- 4 Tbs unsalted butter
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 2 medium cloves garlic ,minced or pressed through garlic press (about 2 teaspoons)
- 1/4 tsp table salt
- 1/8 tsp ground black pepper
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp minced fresh thyme leaves
Preparation
Step 1
1 For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2 Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
3 For Sauce: Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.