I have made this dish for the past three Thanksgivings, and it always gets compliments. This simple, but decadent side is more of a cold weather dish, in my opinion, but since 99% of my kitchen is in limbo somewhere between Ohio and Pennsylvania right now (along with memory cards, speed light batteries, presentable utensils and everything else I didn’t think to grab), I decided to share something I already had photos of. After this week, all should be back to normal, somewhat, and I’ve got a bunch of more seasonally appropriate recipes lined up in my queue to try, but for now this is what I have; bookmark it for cooler weather – it’s worth it!
Just look at that bright green color after blanching! There isn’t any photo editing there – it’s all natural…
The broccolini for this can be prepared a day in advance, making it a perfect accompaniment to any holiday meal. When I make this for Thanksgiving I also have all the shallot and the garlic chopped and prepared the night before, so all I have to do is sauté them with the butter, nuts and broccolini the day of, while my Turkey is resting after being removed from the oven.
Broccolini with Pecan Brown Butter
Adapted slightly from Bon Appétit, December 2008
I decided to cut the recipe in half, as the original serves 10, but this can easily be doubled for larger crowds.
Makes 5 servings1 1/4 to 1 1/2 pounds broccolini (about 2-3 bunches)
3 tablespoons butter
2 tablespoons finely chopped shallots (about 1 medium)
1 garlic clove, chopped
1/4 cup toasted pecans*, coarsely chopped
Coarse kosher salt
Trim dry or rough ends of broccolini. Bring a 4-5 quart sauce pot or a large lidded sauté pan filled with salted water to boil. Add broccolini; stir to separate and cook 2 minutes; drain. Transfer to paper towels to fully drain and cool. Broccolini can be blanched 1 day ahead, wrapped in several layers of clean paper towels and placed in plastic bag or plastic container. Refrigerate until ready to use.
Remove broccolini from refrigerator (if prepared a day in advance). Melt butter in a 12″ skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with salt and pepper. Transfer to platter and serve.
* To toast the pecans – these can be done a day in advance and refrigerated or toasted in the skillet the day of prior to melting the butter. I have done both, either works well, so do what is more convenient for you.