Broccolini With Pecan Butter



This another fabulous vegetable to serve.  Even the doubters will love it.  Try it out, it may become a favourite of yours.

Serves 4-6

  •  1 1/2 pounds broccolini (approximately 3 bunches)
  • 3 tbsp butter
  • 1 medium shallot, chopped
  • 1 garlic clove, chopped
  • 1/2 cup pecans, chopped

 Day before:  Bring a large pot of water to the boil.  Add broccolini, stirring to separate and cook about two minutes.  Transfer drained broccolini to paper towels to drain. Cool.

Wrap broccolini in several layers of clean paper towels and store in a plastic bag in the fridge.

Day of Dinner: Melt butter in large fry pan over medium heat.  Add shallots, garlic and pecans.  Sauté  until the shallots are softened.  Increase to high heat stirring constantly, until the butter is browned and pecans are aromatic (about three minutes).  Add the broccolini and heat through. Serve.

 I know, you could try to blush when you get all the compliments, but I doubt it.  Just smile…who ordered that second martini?


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