Wednesday, December 19, 2012

Glazed Broccoli with Pecans

Toast your pecans in a dry oven for 5 to 8 minutes, over about 10 to 12 charcoals, and the taste will enhance to a new level of flavor. The Florette ( head) of the broccoli is not my favorite, but more the stems. Peel the heavy stems and cut into ¼" chips, add to the Florette.

2 poundes fresh broccoli
¼ cup butter
2 teablespoons flour
1 cup cream
1 teablespoon lemon juice
¼ cup parmesan cheese
¼ cup toasted Pecans, chopped

Wash and cut broccoli into spears, or Florettes. In a deep, 10" or 12" Dutch oven, over 10 to 12 charcoals steam, covered in a small amount of water till tender crisp. About 10 minutes. Drain. In same oven, make glaze by melting butter, add flour and stir into a paste. Mix in cream and lemon juice and stir till thickened. Place broccoli on serving platter,  Pour thickened glaze over broccoli, sprinkle on Parmesan cheese and chopped pecans. 

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