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Broccoli with Browned Butter and Almonds

Broccoli with Browned Butter and Almonds

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes

Paired with butter and toasted almonds, broccoli gets the “amandine” treatment in this recipe. When sautéing the shallots and almonds in the butter, be sure to cook the mixture long enough so the milk solids that separate out from the butter turn golden brown, as this infuses the dish with rich, nutty flavor. Lemon zest and juice added at the end balances with citrusy brightness.

Ingredients
  • 3

    tablespoons salted butter

  • 2

    shallots, sliced into thin rings

  • ¼

    cup slivered almonds

  • Kosher salt and ground black pepper

  • 2

    pounds broccoli, florets cut into 1-inch pieces, stems sliced ½ inch thick

  • Grated zest and juice of 1 lemon

In a large Dutch oven, melt the butter. Add the shallots and almonds. Cook, stirring, until the shallots, almonds and milk solids from the butter are fragrant and lightly browned. Add 1¼ cups water and a pinch each of salt and pepper, then boil. Stir in the broccoli, cover and cook, stirring only once or twice, until crisp-tender. Uncover and cook until the moisture has evaporated and the broccoli begins to sizzle. Off heat, stir in the lemon zest and juice, then season with salt and pepper.