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Brocollini with Pecan Brown Butter

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Brocollini with Pecan Brown Butter

Brocollini with Pecan Brown Butter

amanda

Equipment

  • Vegetable Peeler

  • Mandoline Slicet

  • Steamer

  • Precision Cooking Rice Cooker (Capacity: 2 cups)

  • Microplane Zester

  • Digital Kitchen Scale

  • Heavy-Duty Cleaning Brush

  • Nonstick Skillet

  • Chef's Knife

  • Stainless Steel Mixing Bowl

  • Silicone Spatula

  • Instant Read Thermometer (with probe)

  • Airtight Storage Container

  • Kitchen Timer

  • Blender or Food Processor (optional for pureeing ingredients if desired)

Ingredients

  • 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)

  • 6 tablespoons (3/4 stick) butter

  • 1/4 cup finely chopped shallots (about 2 medium)

  • 1 garlic clove, chopped

  • 1/2 cup toasted pecans , coarsely chopped

  • Coarse kosher salt

Instructions

1

Instruction 1

Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
2

Instruction 2

Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.
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