Sunday, April 13, 2008

Broccoli with Caramelized Shallots

I prepped this for D last night. It was pretty easy to cut broccoli and shallots. He made it. We made it with pine nuts because the walnuts mysteriously disappeared and put themselves back on the rack at the Kroger. D added sherry to the ingredient list.

We both decided we could eat the shallots and pine nuts without the broccoli, but that would defeat the purpose of having a vegetable. Definetly having again. We had with corn bread bites and ancho chili steak.

Broccoli with Caramelized Shallots

makes 4 servings

2 tablespoons walnut pieces (we used pine nuts)

1 1/2 teaspoons extra-virgin olive oil

1 cup sliced shallots, thinly sliced (4-5 large shallots)

Salt & freshly ground pepper to taste

1 bunch broccoli (1 1/2 pounds), cut into florets (5 cups)

(we added sherry to the list)

1. Preheat oven to 450F.

2. Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl. (D used a frying pan)

3. Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water (or sherry) if the mixture gets too dry.) Season with salt and pepper.

4. Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.

NUTRITION INFORMATION: Per serving: 117 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrate; 6 g protein; 5 g fiber; 123 mg sodium; 703 mg potassium.1 Carbohydrate Serving

Eating Well

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