Recipe Archives->Vegetables->Broccoli Shallots

Broccoli with Caramelized  Shallots
Makes 4 servings

2 Tbsps walnut pieces
1 1/4 tsps extra-virgin olive oil
1 cup sliced shallots, thinly sliced (4-5 large shallots)
Salt and freshly ground  pepper to taste
1 bunch broccoli (1 1/4 pounds), cut into florets (5  cups)

Preheat oven to 450F. Place walnuts in  a pie plate and toast in
the oven 5 minutes, or until fragrant. Transfer to a small bowl.
Heat oil in a large nonstick skillet over medium-low heat. Add
shallots and cook, stirring often, until deep golden brown, about
10 minutes. Add a tablespoon or two of water if the mixture gets
too dry. Season with salt and pepper.

Meanwhile, cook broccoli in boiling salted water until just tender,
3 to 5 minutes. Drain the broccoli and add to the shallots in the
skillet; toss to combine.  Taste and adjust seasonings. Transfer
to a serving bowl and sprinkle with the toasted walnuts.

Printable version: broccoli-shallots.txt.