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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.
tablespoons salted butter
shallots, sliced into thin rings
Waaaaay toooo much lemon zest and juice. I bet this was delicious before I added all the zest and maybe 1 Tbsp of the lemon juice. I had beautiful broccoli and then ruined it at the end. :-(
My husband said this was the best broccoli he ever ate. I did the zest of the whole lemon but the juice of 1/2. It was awesome
I agree with the lemon comment. Otherwise, this was good, but next time I will hold back on the lemon.