Broccoli and Pine Nuts in a Brown Butter Sherry Sauce

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Broccoli and Pine Nuts in a Brown Butter Sherry Sauce: What I've Learned So Far


Browning butter is easy and the finished product is delicious, which you'll discover when you make this recipe for broccoli and pine nuts in a brown butter sherry sauce. It's quick and easy to do, and creates a rich, aromatic sauce that has a nutty flavor.
Ingredients for broccoli and pine nuts in a brown butter sherry sauce
You can cook just about any vegetable in brown butter, or use it as a base for a pasta dish. You do need to keep your eye on it while cooking though - it's easy to burn the butter if you're not watching.

Making Broccoli and Pine Nuts in a Brown Butter Sherry Sauce


You'll Need:

• 2 fresh broccoli crowns, cut into florets

• 1/2 C (1 stick) butter

• 1/4 C cooking sherry

• 1/4 C pine nuts

• Garlic salt to taste

Do This:

1. Wash the broccoli and cut into florets.

2. Heat a large skillet over medium heat and then add the butter.

3. Cook the butter, stirring and swirling in the pan until it turns a rich brown color - it will bubble as it starts to cook and then smooth out.

4. Once the butter is nicely browned, add the pine nuts and toast for one minute.

5. Add the sherry and broccoli florets, and cook for about 5 minutes.

6. Season with garlic salt, stir and serve.


Broccoli and Pine Nuts in a Brown Butter Sherry Sauce: Recipe Notes


• You could substitute white wine for the sherry - or just leave it out. You'll still get a rich, delicious sauce.

• I tossed the finished dish with a little pasta - there was plenty of brown butter to coat the pasta.

• When you brown butter, you'll get a small amount of deposits on the skillet. Some people like to strain their butter, but I enjoy these "toasted butter bits" and the flavor they add.

Broccoli and pine nuts in a brown butter sherry sauce

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