Sautéed Broccoli Stems
On June 03, 2006 in Unsorted
1 cup broccoli stems, peeled and julienned
2 tablespoons butter
1/4 teaspoon freshly grated nutmeg
water
salt and pepper
- Place broccoli stem strips into cold water and refrigerate for 30 minutes. Drain.
- Bring salted water in a large pot to a boil and add the broccoli stems, blanching for 1 minute.
- Transfer the broccoli to an ice bath to prevent further cooking.
- Melt the butter in a large skillet over medium heat and add the nutmeg, stirring until fragrant.
- Drain the broccoli and coat in the nutmeg infused butter. Season with salt and pepper and serve immediately.
Makes 4 servings