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Broccoli - Sauteed w/ Sherry, Fresh Thyme
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Sertves 6 | |
2 Tablespoons | pine nuts |
1 1/2 pounds | broccoli |
2 Tablespoons | dry sherry |
1/4 cup | water |
1 Tablespoon | olive oil |
1 clove | minced garlic |
1 Tablespoon | minced fresh thyme |
1/8 teaspoon | slat |
several grinds black pepper
Place the pine nuts in a single later in adry, heaby0bottomed skillet over mediuam-high heat. Cook for several minutes, stirring or shaking the pa n frequently, until the nuts begin to brown and emit a roasted aroma. Immediately remove from the pan and set aside.
Cut off and discard the tough stem ends of the broccoli and peel the remainning stalks if they are particularly thick skinned. Slice the stalks about 1/4 " inch thick. Chop the florets into uniform, bite- size pieces.
Combine the sherry in a small bowl with 1/4 c of water and set aside.
Heat the olive oil over medium heat in a skillet that has a tight-fitting lid and saute the garlic and broccoli stalks for 2 to 3 minutes, stirring frequently, unti lthey begin to brown a bit. Stir in the florets, thyme, salt and pepper. Holding the lid of the pan in one hand, pour in the sherry mix and immediately cover the pan tightly. Cook for 6 to 10 minutes.
Remove the lid after 4 to 5 minutes to make sure there is still a little liquid in the pan; you want the the broccoli to brown slightly, but not to scorch. If the liquid is gone, but the broccoli is not yet tender, add 1 to 2 T water and replace lid.
if broccoli is tender and there is still liquid in the pan, stir and cook , uncovered, for 1 to 2 minutes longer, until the liquid has evporated.
Place Broccoli in a warmed serving bowl and top with toasted pine nuts. Serve immediately.
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