Broccoli With Sliced Almonds~ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: To 3 lbs Broccoli,
Ice water,
1/3 cup: Sliced almonds,
1/4 cup: Unsalted butter,
2 tbsp: Salt,
Freshly grated nutmeg,
Directions:
Cut off the broccoli florets from the stems. Peel the stems; cut into
1/2 to 1-inch long pieces. Place in a bowl with the florets and add
ice water to cover. Set aside for 30 minutes.
Preheat oven to 300~. Spread the almonds on a baking sheet and toast
just until beginning to show color, 5 to 6 minutes. Let cool.
Melt butter in a small saucepan; set aside.
Fill a large pot three-fourths full of water, bring to a rapid boil
and add the salt. Drain 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 to 5 minutes. Drain well.
Transfer broccoli to a serving dish. Add the toasted almonds and a
little nutmeg to the melted butter. Spoon over broccoli and serve.
Serves 6-8.
Per serving: Calories 127; fat 12.3 g; cholesterol 22 mg;
carbohydrate 3.4 g; fiber 1.8 g; protein 2.6 g; sodium 2142 mg;
potassium 160 mg. Good source of vitamin A.
My Note: Im not sure how much salt is absorbed into the broccoli
during cooking. If you omit the 2 tablespoons salt the sodium count
is only 10 mg.
From Williams-Sonoma Kitchen Library Typed for you by Marjorie
Scofield 6/23/95
Recipe By : Chuck Williams Thanksgiving & Christmas
From: Marjorie Scofield Date: 06-26-95 (00:33) (159)
Fido: Cooking
Source from luhu.jp
1/2 to 1-inch long pieces. Place in a bowl with the florets and add
ice water to cover. Set aside for 30 minutes.
Preheat oven to 300~. Spread the almonds on a baking sheet and toast
just until beginning to show color, 5 to 6 minutes. Let cool.
Melt butter in a small saucepan; set aside.
Fill a large pot three-fourths full of water, bring to a rapid boil
and add the salt. Drain 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 to 5 minutes. Drain well.
Transfer broccoli to a serving dish. Add the toasted almonds and a
little nutmeg to the melted butter. Spoon over broccoli and serve.
Serves 6-8.
Per serving: Calories 127; fat 12.3 g; cholesterol 22 mg;
carbohydrate 3.4 g; fiber 1.8 g; protein 2.6 g; sodium 2142 mg;
potassium 160 mg. Good source of vitamin A.
My Note: Im not sure how much salt is absorbed into the broccoli
during cooking. If you omit the 2 tablespoons salt the sodium count
is only 10 mg.
From Williams-Sonoma Kitchen Library Typed for you by Marjorie
Scofield 6/23/95
Recipe By : Chuck Williams Thanksgiving & Christmas
From: Marjorie Scofield Date: 06-26-95 (00:33) (159)
Fido: Cooking
Source from luhu.jp
Tags
Low cal/fat