Broccoli with sliced almonds~

6 servings

Ingredients

Quantity Ingredient
2 To 3 lbs Broccoli
Ice water
⅓ cup Sliced almonds
¼ cup Unsalted butter
2 tablespoons Salt
Freshly grated nutmeg

Directions

Cut off the broccoli florets from the stems. Peel the stems; cut into ½ to 1-inch long pieces. Place in a bowl with the florets and add ice water to cover. Set aside for 30 minutes.

Preheat oven to 300~. Spread the almonds on a baking sheet and toast just until beginning to show color, 5 to 6 minutes. Let cool.

Melt butter in a small saucepan; set aside.

Fill a large pot three-fourths full of water, bring to a rapid boil and add the salt. Drain broccoli well and plunge it into the boiling water. Bring back to a boil and cook, uncovered, until just tender yet still bright green and crisp, 3 to 5 minutes. Drain well.

Transfer broccoli to a serving dish. Add the toasted almonds and a little nutmeg to the melted butter. Spoon over broccoli and serve.

Serves 6-8.

Per serving: Calories 127; fat 12.3 g; cholesterol 22 mg; carbohydrate 3⅖ g; fiber 1⅘ g; protein 2⅗ g; sodium 2142 mg; potassium 160 mg. Good source of vitamin A.

My Note: I'm not sure how much salt is absorbed into the broccoli during cooking. If you omit the 2 tablespoons salt the sodium count is only 10 mg.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95

Recipe By : Chuck Williams' Thanksgiving & Christmas From: Marjorie Scofield Date: 06-26-95 (00:33) (159) Fido: Cooking

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