Brocollini with Pecan Brown Butter

Brocollini with Pecan Brown Butter
Photo by Dan Forbes


  • 2 1/4 to 2 1/2 pounds broccolini
  • ¼ cup shallots
  • 1 clove garlic
  • 6 tablespoons (3/4 stick) butter
  • Coarse kosher salt
  • ½ cup toasted pecans

Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill. Melt bu...

View full recipe at Epicurious


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